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20-Minute Vegan Stir Fry - Fast, Flavorful, and Weeknight-Friendly

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings

Ingredients

  • Tofu: 14 oz (400 g) extra-firm tofu, pressed
  • Vegetable oil or sesame oil: 2–3 tablespoons (divided)
  • Garlic: 3 cloves, minced
  • Ginger: 1 tablespoon, minced or grated
  • Veggies (about 5–6 cups total): 1 red bell pepper, sliced
  • 2 cups broccoli florets
  • 1 medium carrot, thinly sliced
  • 1 small red onion or 4 scallions, sliced
  • 1 cup snap peas or snow peas
  • Optional: mushrooms, baby corn, or zucchini
  • Stir Fry Sauce: 1/3 cup low-sodium soy sauce or tamari
  • 1 tablespoon rice vinegar or lime juice
  • 1–2 tablespoons maple syrup or brown sugar
  • 1 tablespoon cornstarch (or arrowroot)
  • 1/2 cup water or vegetable broth
  • 1–2 teaspoons sriracha or chili-garlic sauce (optional, for heat)
  • 1 teaspoon toasted sesame oil (for finish)
  • To serve: Cooked rice or noodles, lime wedges, sesame seeds, and fresh cilantro (optional)

Instructions

  • Prep the tofu: Press the tofu for 10 minutes to remove excess moisture. Cut into 1-inch cubes. Pat dry.
  • Make the sauce: In a small bowl, whisk soy sauce, rice vinegar, maple syrup, cornstarch, water, and sriracha if using. Set aside.
  • Heat the pan: Place a large skillet or wok over medium-high heat. Add 1 tablespoon oil. When it shimmers, add tofu in a single layer.
  • Crisp the tofu: Cook 6–8 minutes, turning occasionally, until golden on most sides. Transfer to a plate.
  • Aromatics: Add another 1 tablespoon oil. Toss in garlic and ginger. Stir for 30 seconds until fragrant—don’t let them burn.
  • Cook the veggies: Add broccoli and carrots first. Stir-fry 2–3 minutes. Add bell pepper, onion, and snap peas. Cook 3–4 more minutes until crisp-tender.
  • Sauce it up: Return tofu to the pan. Whisk the sauce again and pour it in. Stir constantly for 1–2 minutes until it thickens and coats everything.
  • Finish: Turn off heat. Stir in toasted sesame oil. Taste and adjust with a splash of soy for salt, lime or vinegar for brightness, or chili for heat.
  • Serve: Spoon over warm rice or toss with noodles. Top with sesame seeds, cilantro, and a squeeze of lime.