Asian Stir Fry Recipe Vegan: Easy, Flavorful & Healthy

Looking for a quick, nutritious, and vibrant meal that fits perfectly into a vegan lifestyle? This Asian stir fry recipe is exactly what you need!

Packed with colorful vegetables, fragrant spices, and a savory sauce, it brings together the best of Asian flavors without any animal products. Whether you’re a seasoned vegan or simply want to add more plant-based meals to your routine, this stir fry is a delicious way to enjoy a balanced, wholesome dinner.

Plus, it’s incredibly versatile and can be customized with whatever vegetables you have on hand. Ready in under 30 minutes, it’s perfect for busy weeknights when you want a satisfying meal without the fuss.

Let’s dive into this delightful recipe that will soon become a staple in your kitchen!

Why You’ll Love This Recipe

This vegan Asian stir fry combines convenience, healthiness, and bold flavors in one pan. It’s a nutrient-dense dish loaded with fiber-rich vegetables and plant-based protein.

The stir fry sauce brings a perfect balance of umami, sweetness, and subtle heat, elevating simple veggies to a restaurant-quality meal. It’s gluten-free if you choose tamari instead of soy sauce, and oil-free options can be easily adapted for an even lighter dish.

Most importantly, it’s highly customizable! Swap in your favorite vegetables or tofu, tempeh, or seitan for protein, or add some nuts for crunch.

It’s also a great way to use up those leftovers in your fridge. Plus, the quick cooking time means less stress and more time enjoying your meal.

Ingredients

• 1 tablespoon sesame oil (or any neutral oil)
• 3 cloves garlic, minced
• 1-inch piece of fresh ginger, minced
• 1 medium onion, thinly sliced
• 1 red bell pepper, sliced into strips
• 1 cup broccoli florets
• 1 medium carrot, julienned
• 1 cup snap peas, trimmed
• 1 cup mushrooms, sliced (shiitake or cremini work well)
• 1 block (14 oz) firm tofu, pressed and cubed
• 3 tablespoons soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup or agave nectar
• 1 teaspoon chili garlic sauce (adjust to taste)
• 2 teaspoons cornstarch mixed with 2 tablespoons water
• 2 green onions, chopped (for garnish)
• 1 tablespoon toasted sesame seeds (optional garnish)
• Cooked jasmine or brown rice, to serve

Equipment

• Large wok or skillet
• Cutting board and sharp knife
• Mixing bowl for sauce
• Measuring spoons
• Spatula or wooden spoon
• Small bowl for cornstarch slurry
• Serving plates or bowls

Instructions

1. Prepare the tofu: Press the tofu for at least 15 minutes to remove excess moisture. Then cut into 1-inch cubes.
2. Make the sauce: In a mixing bowl, whisk together soy sauce, rice vinegar, maple syrup, and chili garlic sauce. Set aside.
3. Heat the wok or skillet: Add sesame oil over medium-high heat. Once hot, add the tofu cubes and cook until golden brown on all sides, about 6-8 minutes. Remove tofu and set aside.
4. Sauté aromatics: In the same wok, add garlic and ginger. Stir constantly for about 30 seconds until fragrant but not burnt.
5. Add vegetables: Toss in the onions, bell pepper, broccoli, carrots, snap peas, and mushrooms. Stir fry for 5-7 minutes until vegetables are crisp-tender.
6. Return tofu and add sauce: Add the tofu back into the wok. Pour the prepared sauce over the mixture and stir well.
7. Thicken the sauce: Add the cornstarch slurry to the wok. Stir continuously until the sauce thickens and coats the vegetables and tofu evenly, about 1-2 minutes.
8. Garnish and serve: Remove from heat. Sprinkle with chopped green onions and toasted sesame seeds. Serve immediately over warm cooked rice.

Tips & Variations

“For extra protein, try adding cooked edamame or chickpeas. Feel free to swap tofu for tempeh or seitan to mix up the flavors and textures.”

Make sure your wok or skillet is hot before adding ingredients to get that perfect sear and avoid soggy veggies.

If you prefer a soy-free version, substitute tamari with coconut aminos and skip the chili garlic sauce or use fresh chili flakes.

For a nutty twist, toss in some cashews or peanuts just before serving. You can also add a splash of lime juice for a zesty finish.

This stir fry works wonderfully with different vegetable combos — zucchini, baby corn, bok choy, or water chestnuts are great options.

Nutrition Facts

Serving Suggestions

This Asian vegan stir fry is perfect served over steamed jasmine rice or brown rice for a wholesome meal. For a lower-carb option, try it with cauliflower rice or quinoa.

Pair it with a light miso soup or a fresh cucumber salad to balance the meal with refreshing flavors. Leftovers make a great lunch option and can be reheated easily in a skillet or microwave.

For more vegan inspiration, check out our Asian Vegan Recipes for Delicious and Healthy Meals to explore other tasty plant-based dishes.

Conclusion

This vegan Asian stir fry is a fantastic addition to any weeknight dinner plan. It’s vibrant, nutritious, and packed with bold flavors that will satisfy your taste buds without the need for animal products.

The combination of fresh vegetables and protein-rich tofu coated in a savory sauce makes it a balanced meal that’s as easy to make as it is delicious.

By incorporating this recipe into your repertoire, you’re not only treating yourself to a comforting dish but also embracing a healthier and more sustainable way of eating. Don’t forget to experiment with different vegetables or protein sources to keep things exciting.

For other wholesome vegan recipes that complement this stir fry perfectly, try our Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas and Vegetarian Date Cake Recipe: Moist, Easy, and Delicious. Happy cooking and enjoy your flavorful plant-based journey!

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