1 tbsp sesame oil, use other oil if you can’t find it
¼ tsp red pepper flakes
Spring onions, chopped
Heat 1 tablespoon of oil into a large skillet or wok and incorporate the tofu cubes. Cook over medium-high heat until all the sides are golden brown. Remove the tofu from the skillet or wok and set aside.
Heat the other tablespoon of oil into the skillet or wok and add the veggies. Cook them over high heat for 3-4 minutes, stirring frequently.
Mix the water and cornstarch in a small bowl until well combined. Set aside.
Then mix all the remaining sauce ingredients in a bowl until well combined, incorporate the cornstarch mixture, and mix again. Set aside.
Add the tofu cubes and the sauce to the skillet or wok, stir, and cook for 1-2 minutes or until the sauce thickens.
Try the stir fry and add some salt if needed.
Serve your vegan stir fry immediately (I added some spring onions and sesame seeds on top) over noodles, white or brown rice, or even cauliflower rice for a low-carb recipe.
Keep the leftovers in an airtight container in the fridge for 5-7 days or in the freezer for up to 2 months. Thaw overnight in the fridge. It can be reheated in the microwave or on the stovetop over medium heat until warmed through. Add a little water or vegetable stock if needed.
You can use any type of oil, sweetener, or starch.
Feel free to customize this vegan stir fry recipe with any veggies you have on hand.
Add more or less red pepper flakes depending on how spicy you like your vegan stir fry.