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Vegan Stir-Fry



  • Serves 4
  • Cooks in 30 mins (15m prep + 15m cook)
  • Difficulty: Easy
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

soy vegano

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.In a large pan or wok, heat the sesame oil over medium heat.
  2. 2.Add the tofu and cook until golden brown, about 5 minutes. Remove from the pan and set aside.
  3. 3.In the same pan, add the broccoli, carrot, bell pepper, snap peas, garlic, and ginger. Stir-fry for 5 minutes, or until the vegetables are tender-crisp.
  4. 4.In a small bowl, whisk together the soy sauce, rice vinegar, and maple syrup. Pour the sauce over the vegetables and stir to coat.
  5. 5.Add the cornstarch mixture to the pan and cook for 1-2 minutes, or until the sauce has thickened.
  6. 6.Return the tofu to the pan and toss to combine with the vegetables and sauce.
  7. 7.Serve the stir-fry over cooked rice and garnish with sliced green onions and sesame seeds.

lightbulb_outline Tips

  • chevron_rightFeel free to customize your stir-fry with your favorite vegetables.
  • chevron_rightFor added protein, you can add edamame or chickpeas to the stir-fry.
  • chevron_rightIf you like spicy food, add some sriracha or red pepper flakes to the sauce.
  • chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.