Easy Vegan Stir Fry with Colorful Veggies & Tofu
Introduction of Recipe
If you’re searching for a fast, flavorful, and healthy dinner that’s incredibly versatile, this easy vegan stir fry is the ultimate answer. Packed with crisp veggies and golden tofu tossed in a savory, homemade stir fry sauce, it’s the kind of plant-based recipe that fits every lifestyle—from busy weeknights to meal prep Mondays to cozy family dinners.
Stir fry recipes remain popular among Pinterest users because they’re quick, customizable, and use everyday ingredients. You can swap in whatever vegetables you have and adjust the sauce for your tastes, making this a reliable go-to when you want maximum flavor with minimal effort.
History / Background
Stir frying originated in China thousands of years ago, prized for its quick cooking method and ability to preserve nutrition and flavor in fresh ingredients. The wok-cooking tradition spread through Asia, evolving with local veggies, proteins, and seasonings—from Japanese and Korean versions to Thai and Indonesian flavors.
Vegan stir fries are now staples in American home kitchens, celebrated for their adaptability and health value. Modern plant-based cooks love how easily stir fries embrace tofu, tempeh, and legumes while delivering bold sauces and vibrant veggie blends. The result is a dish that feels both nourishing and globally inspired, perfect for any season and occasion.
Why You’ll Love This Recipe
This vegan stir fry is a home cook’s dream—nutritious, crowd-pleasing, and endlessly flexible.
-
Ready in 30 minutes or less
-
Uses simple, affordable ingredients
-
High in plant protein and fiber
-
Meal-prep and freezer-friendly
-
Customizable for any taste or veggie mix
-
Great for family dinners, work lunches, or leftovers
Ingredient Notes
-
Tofu (extra-firm): The protein star; absorbs flavor and gets crispy. Sub with tempeh, seitan, or chickpeas for variety.
-
Vegetables: Use a combo of broccoli, bell pepper, carrot, snap peas, mushrooms, and onion. Frozen stir fry mixes work, too.
-
Aromatics: Fresh garlic and ginger add signature zing and depth.
-
Soy sauce or tamari: Essential for umami; use tamari if gluten-free.
-
Maple syrup or agave: Balanced sweetness for the sauce.
-
Rice vinegar: Adds bright tang.
-
Sesame oil: Toasted or regular, for flavor and silkiness.
-
Cornstarch: Thickens the sauce for restaurant-style finish.
-
Chili sauce (sriracha): Optional, boosts flavor and heat.
-
Rice or noodles: Serve stir fry with brown rice, jasmine rice, or whole grain noodles for a complete meal.
-
Garnishes: Sesame seeds, green onions, fresh cilantro, lime wedges.
Substitutions:
-
Swap veggies for zucchini, asparagus, kale, or bok choy.
-
Chickpeas, tempeh, or pre-cooked edamame for protein change.
-
Coconut aminos for soy-free seasoning.
Equipment Needed
-
Large skillet or nonstick wok
-
Sharp knife and cutting board
-
Mixing bowl (for sauce)
-
Measuring cups and spoons
-
Wooden spoon or spatula
-
Rice cooker or saucepan (if serving with rice)
-
Tongs or slotted spoon
PrintEasy Vegan Stir Fry with Colorful Veggies & Tofu
A quick, healthy vegan stir fry loaded with crisp vegetables and tofu, tossed in a sweet-savory homemade sauce. Dinner in less than 30 minutes—perfect for busy families, meal prep, and clean eating.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-American
- Diet: Vegan
Ingredients
Scale1 block (14 oz.) extra-firm tofu, pressed and cubed
2 cups broccoli florets
1 red bell pepper, sliced
1 large carrot, julienned
1 cup snap peas
1 cup mushrooms, sliced
1 onion, thinly sliced
2 tablespoons vegetable or avocado oil
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
¼ cup low-sodium soy sauce or tamari
2 tablespoons maple syrup or agave
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 tablespoon cornstarch mixed with 3 tablespoons water
1–2 teaspoons sriracha (optional)
Steamed rice or noodles, to serve
Garnish: sesame seeds, chopped green onion, cilantro
Instructions
-
Press tofu to remove water, then cut into cubes.
-
In a large skillet, heat 1 tbsp oil over medium-high. Add tofu and cook until golden on all sides (6-8 min). Remove and set aside.
-
Add remaining oil. Sauté onion and carrot for 1–2 min. Add broccoli, bell pepper, mushrooms, and snap peas. Cook, tossing, for 4–5 min until crisp-tender.
-
While veggies cook, mix sauce: soy sauce, maple syrup, vinegar, sesame oil, ginger, garlic, sriracha, and cornstarch slurry.
-
Return tofu to pan. Pour sauce over veggies and tofu, stirring constantly until sauce thickens (2–3 min).
-
Serve over rice or noodles, sprinkled with sesame seeds and green onions.
Notes
-
Use tamari and arrowroot for gluten-free stir fry.
-
Swap tofu for tempeh or chickpeas for protein variety.
-
Add more chili sauce for spice lovers.
-
Leftovers keep well and taste great reheated.
Nutrition
- Serving Size: 1 plate
- Calories: 270
- Sugar: 6g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 0mg
Tips & Variations
-
Make it spicy: Add more sriracha or red pepper flakes.
-
Gluten-free: Use tamari and swap out wheat noodles for rice or gluten-free noodles.
-
Oil-free: Sauté veggies in veggie broth instead of oil.
-
For sweetness: Toss in pineapple chunks at the end.
-
Nutty flavor: Sprinkle crushed cashews or peanuts just before serving.
-
Protein swap: Replace tofu with tempeh, edamame, or seitan.
Pro Chef Tips
-
Cut veggies of similar size for even cooking.
-
Cook veggies in batches to keep them crisp, not soggy.
-
Don’t overcrowd the pan; stir fries need high heat and space.
-
Add cornstarch slurry last for glossy, thick sauce.
-
Taste and adjust sauces before serving for perfect balance.
Common Mistakes to Avoid
-
Overcooking veggies—leads to limp stir fry; keep them crisp-tender.
-
Using wet tofu—press thoroughly or the tofu won’t crisp up.
-
Pouring cold cornstarch into hot pan—always mix with water first.
-
Starting with low heat—high heat is essential for searing and flavor.
Storage & Meal Prep
Store leftovers in airtight containers up to 4 days. Reheat in skillet, or microwave briefly, adding a splash of water to loosen sauce. Perfect for lunchboxes or quick dinners.
Make-Ahead & Freezer Notes
Prep all veggies and tofu up to 2 days ahead; store separately. Stir fry sauce keeps 1 week in fridge. For freezer, cool stir fry completely, portion into freezer bags, freeze up to 1 month. Thaw overnight, reheat in pan.
Serving Suggestions
Pair your vegan stir fry with:
-
Steamed brown or jasmine rice
-
Rice noodles or whole wheat noodles
-
Fresh cucumber salad or carrot slaw
-
Miso soup or vegan wonton soup
-
Sparkling water with lime or chilled herbal tea
FAQs Section
1. Can I use frozen veggies?
Yes! Add straight from freezer, cook 1–2 min longer.2. What can I use instead of tofu?
Tempeh, seitan, chickpeas, edamame, or even cubed vegan “chicken.”3. Can I make this nut-free?
Totally—skip nuts or use shelled pumpkin/sunflower seeds for crunch.4. Are vegan stir fries healthy?
Absolutely—full of fiber, antioxidants, and protein.5. Is this good for meal prep?
Yes! Stir fry keeps well and flavors deepen over 1–2 days.6. How do I avoid soggy veggies?
High heat, cook quickly, and don’t cover pan.7. Gluten-free option?
Use tamari, rice or glass noodles, double-check soy sauce label.
Conclusion
This easy vegan stir fry is the answer to any night you crave bold flavor and healthy comfort. Fast, flexible, and family-friendly, it brings classic Asian-American takeout vibes with plant-based ingredients everyone will enjoy. Try it, pin it, and share your favorite veggie combos on Pinterest—your home kitchen will thank you!
