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Vegan Stir Fry

Vegan Stir Fry Recipe

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 240
Ingredients Method Notes

Ingredients
  

  • 1 block (14 oz) extra-firm tofu
  • 2 tbsp vegetable oil
  • 2 cups broccoli florets
  • 1 red bell pepper
  • 1 cup snap peas
  • 1 medium carrot
  • 3 garlic cloves
  • 1-inch piece fresh ginger
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 2 tsp maple syrup
  • 1 tsp toasted sesame oil
  • 1 tbsp cornstarch + 2 tbsp cold water
  • Cooked jasmine rice or noodles, for serving

Method
 

  1. Drain and press the tofu for 10 minutes while chopping the vegetables, then cut into 1-inch cubes and pat dry.
  2. Whisk together soy sauce, rice vinegar, maple syrup, garlic, ginger, and sesame oil; stir cornstarch with cold water in a separate bowl to make a slurry.
  3. Sear tofu in 1 tbsp oil over medium-high heat for 3 to 4 minutes per side until golden and crisp, then set aside.
  4. Add the remaining oil, steam broccoli with 2 tbsp water covered for 1 minute, then add bell pepper, snap peas, and carrot and stir-fry for 3 minutes.
  5. Pour the sauce over the vegetables, bring to a bubble, add the cornstarch slurry, and toss until glossy; fold in the tofu and serve over rice.

Notes

The tofu will stay crispiest if you serve the stir fry as soon as it comes out of the pan. If you want a thicker sauce, use a full 1½ tablespoons of cornstarch in the slurry instead of 1.