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Rachel White

Stir Fry Vegan Dinner Recipe

Stir Fry Vegan Dinner Recipe combines crisp vegetables, golden tofu, and savory sauce for a fast satisfying meal.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Main Stir Fry
  • 14 oz firm tofu pressed and cubed
  • 2 cups broccoli florets
  • 1 cup bell pepper sliced
  • 1 cup carrot thin sliced
  • 3 tbsp neutral oil divided
Sauce
  • 1/4 cup soy sauce
  • 2 tbsp maple syrup
  • 1 tbsp rice vinegar
  • 1 tbsp cornstarch
  • 2 tbsp water

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Wok
  • Skillet
  • Knife
  • Spatula
  • Pot
  • Freezer

Method
 

  1. Whisk sauce ingredients in a bowl until smooth and set aside.
  2. Heat wok with oil. Sear tofu until golden and crisp on edges, then remove briefly.
  3. Add vegetables and stir fry over high heat until bright and crisp-tender.
  4. Return tofu to pan and pour in sauce. Toss quickly until glossy and thick.
  5. Cook less time for crunchy vegetables or longer for softer texture.
  6. Serve immediately over rice or noodles for easy assembly handling.

Notes

Keep vegetables crisp by using high heat and short cooking time. For softer texture, add a splash of water and cover briefly. Freeze cooled portions airtight up to 1 month. Customize with mushrooms, snap peas, chili, or different grains. Refrigerate leftovers up to 4 days.