Name: Vegan Stir Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Chinese
Ingredients: 2 tbsp oil, divided, I used extra virgin olive oil; 16 ounces firm tofu (450 g), cubed; 1 medium red bell pepper, seeded and julienned; 1 medium carrot, peeled and julienned; 1 medium zucchini, sliced and halved; 1 small onion, julienned; 2 cups of broccoli florets (200 g); 4 cloves of garlic, minced; 1-inch piece of ginger root (about 2.5 cm), minced; 2 tbsp water; 1 tbsp cornstarch; ¾ cup vegetable stock (180 ml); ¼ cup soy sauce or tamari (60 ml); 2 tbsp maple syrup; 1 tbsp sesame oil, use other oil if you can’t find it; ¼ tsp red pepper flakes; Spring onions, chopped; Sesame seeds

Ingredients

For the vegan stir fry:

2 tbsp oil, divided, I used extra virgin olive oil
16 ounces firm tofu (450 g), cubed
1 medium red bell pepper, seeded and julienned
1 medium carrot, peeled and julienned
1 medium zucchini, sliced and halved
1 small onion, julienned
2 cups of broccoli florets (200 g)
4 cloves of garlic, minced
1-inch piece of ginger root (about 2.5 cm), minced

For the sauce:

2 tbsp water
1 tbsp cornstarch
¾ cup vegetable stock (180 ml)
¼ cup soy sauce or tamari (60 ml)
2 tbsp maple syrup
1 tbsp sesame oil, use other oil if you can’t find it
¼ tsp red pepper flakes

Toppings (optional):

Spring onions, chopped
Sesame seeds

Instructions

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.

Notes

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.

Nutrition

Serving Size: 1/4 of the recipe
Calories: 267
Sugar: 12 g
Sodium: 1059 mg
Fat: 15.6 g
Saturated Fat: 2.5 g
Carbohydrates: 23.7 g
Fiber: 4.4 g
Protein: 13.1 g