This vegan stir fry is quick and easy to prepare, making it perfect for busy weeknights when you’re craving a wholesome meal that’s packed with flavor. Whether you’re a committed vegan or simply looking to incorporate more plant-based dishes into your diet, this vegan stir-fry is sure to satisfy your cravings and leave you feeling nourished and satisfied.
Ingredients:
- 10 ounces of firm tofu, pressed and cubed
- 2 tablespoons soy sauce or tamari
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil, divided
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 cup sliced mushrooms
- 1 cup snap peas
- 1 carrot, julienned
- 1 tablespoon grated ginger
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- Cooked rice or noodles, for serving
- Sesame seeds, for garnish
- Chopped green onions, for garnish
Instructions:
- In a bowl, toss the cubed tofu with soy sauce (or tamari) until evenly coated. Sprinkle cornstarch over the tofu and toss again until coated.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes in a single layer and cook until golden and crispy on all sides, about 5-7 minutes. Remove the tofu from the skillet and set aside.
- In the same skillet, heat the remaining tablespoon of vegetable oil. Add the sliced onion and minced garlic, and cook for 2-3 minutes, until softened and fragrant.
- Add the sliced bell peppers, broccoli florets, sliced mushrooms, snap peas, and julienned carrot to the skillet. Cook, stirring frequently, for 5-7 minutes, or until the vegetables are tender-crisp.
- Stir in the grated ginger, hoisin sauce, rice vinegar, and sesame oil. Add the cooked tofu back to the skillet and toss everything together until evenly coated and heated through. Serve the stir-fry hot over cooked rice or noodles. Garnish with sesame seeds and chopped green onions before serving.
