Ingredients
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For the Stir-Fry Sauce:
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1/4 cup low-sodium soy sauce or tamari (for gluten-free)
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2 tablespoons rice vinegar
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2 tablespoons maple syrup or agave nectar
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1 tablespoon cornstarch or arrowroot powder
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1/2 teaspoon grated ginger
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2 cloves garlic, minced
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1/2 teaspoon red pepper flakes (adjust to taste)
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For the Stir-Fry:
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8 oz (about 2 cups) firm tofu, cubed
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2 tablespoons vegetable oil
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1 onion, thinly sliced
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2 bell peppers (assorted colors), thinly sliced
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2 cups broccoli florets
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1 cup snap peas, trimmed
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1 cup sliced carrots
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2 cups cooked brown rice or quinoa, for serving
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1 Sesame seeds and chopped green onions for garnish (optional)
Directions
Enjoy this Vegan Chinese-Style Vegetable Stir-Fry, filled with colorful veggies and tofu, coated in a savory, homemade stir-fry sauce.
Feel free to adjust the choice of vegetables according to your preferences and what’s in season.
Steps
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1
Done
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In a small bowl, whisk together all the ingredients for the stir-fry sauce: soy sauce (or tamari), rice vinegar, maple syrup (or agave nectar), cornstarch (or arrowroot powder), grated ginger, minced garlic, and red pepper flakes. Set the sauce aside. |
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2
Done
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Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the cubed tofu and cook until golden brown on all sides. Remove the tofu from the skillet and set it aside. |
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3
Done
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In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the sliced onion, bell peppers, broccoli florets, snap peas, and carrots. Stir-fry the vegetables for 4-5 minutes until they begin to soften but are still crisp. |
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4
Done
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Return the cooked tofu to the skillet and pour the stir-fry sauce over the tofu and vegetables. Stir well to coat everything evenly. |
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5
Done
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Continue to cook for an additional 2-3 minutes until the sauce thickens, and the vegetables are tender but still vibrant. |
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6
Done
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Serve the Chinese-style vegetable stir-fry hot over cooked brown rice or quinoa. Garnish with sesame seeds and chopped green onions, if desired. |
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