Looking for a quick, healthy, and absolutely delicious meal that caters to vegetarians and even meat-eaters alike? This best vegetarian stir fry recipe is exactly what you need.
Bursting with vibrant colors, fresh vegetables, and a savory sauce, it’s a fantastic way to incorporate more plant-based ingredients into your diet without compromising on flavor or texture. Stir fry meals have long been a favorite for their simplicity and adaptability, and this recipe takes it to the next level by using a medley of crunchy veggies and aromatic spices that come together in minutes.
Whether you’re cooking for a busy weeknight dinner or prepping a colorful lunch, this stir fry is a crowd-pleaser that’s easy to customize. Plus, it’s packed with nutrients and fiber, making it a wholesome choice for anyone wanting to eat cleaner while still enjoying a satisfying dish.
Dive into this recipe and discover how simple it is to create a mouthwatering vegetarian stir fry that will quickly become a staple in your kitchen!
Why You’ll Love This Recipe
This vegetarian stir fry is fast, flavorful, and flexible. It comes together in under 30 minutes and uses everyday ingredients you likely already have on hand.
The combination of crunchy vegetables and the rich, umami-packed sauce makes it a dish that satisfies cravings for both taste and texture.
It’s a perfect option for meal prep since it reheats beautifully and even tastes better the next day. Additionally, this recipe is vegan-friendly and gluten-free if you use tamari or coconut aminos instead of soy sauce.
You can easily swap out vegetables based on what’s in season or your personal preferences. It’s also a great way to sneak more greens and nutrients into your meals without any fuss.
For those who want to explore more plant-based recipes, you might enjoy our Peruvian Vegetable Recipes for Flavorful Healthy Meals or try a sweet finish with the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Broccoli florets | 2 cups | Fresh or frozen |
| Red bell pepper | 1 medium | Sliced thinly |
| Carrots | 2 medium | Julienned or thinly sliced |
| Sugar snap peas | 1 cup | Trimmed |
| Baby corn | ½ cup | Optional, sliced |
| Firm tofu | 14 oz (400g) | Pressed and cubed |
| Garlic | 3 cloves | Minced |
| Fresh ginger | 1 tbsp | Grated |
| Green onions | 3 stalks | Chopped |
| Sesame oil | 2 tbsp | For stir-frying |
| Soy sauce or tamari | 3 tbsp | Use gluten-free tamari if needed |
| Maple syrup or agave | 1 tbsp | For a subtle sweetness |
| Rice vinegar | 1 tbsp | For brightness |
| Red chili flakes | ½ tsp | Adjust according to heat preference |
| Sesame seeds | 1 tbsp | For garnish |
| Cooked jasmine or brown rice | 3 cups | To serve |
Equipment
- Large wok or non-stick skillet
- Sharp knife
- Cutting board
- Mixing bowls
- Measuring spoons and cups
- Spatula or wooden spoon
- Colander or strainer
Instructions
- Prepare the tofu: Press the tofu for at least 15 minutes to remove excess water. Cut into 1-inch cubes. This step ensures the tofu crisps up nicely when cooked.
- Mix the sauce: In a small bowl, combine soy sauce, maple syrup, rice vinegar, and red chili flakes. Stir well and set aside.
- Heat the wok: Add 1 tablespoon of sesame oil over medium-high heat until shimmering. Add the cubed tofu and stir-fry until golden brown on all sides, about 7-8 minutes. Remove tofu and set aside.
- Cook the aromatics: In the same wok, add the remaining 1 tablespoon of sesame oil. Toss in garlic and grated ginger. Stir-fry for 30 seconds until fragrant, careful not to burn.
- Add vegetables: Start with broccoli and carrots. Stir-fry for 3 minutes, then add bell pepper, sugar snap peas, and baby corn. Continue cooking for another 3-4 minutes, stirring frequently. The vegetables should be tender-crisp.
- Combine tofu and sauce: Return the browned tofu to the wok. Pour the prepared sauce over the tofu and vegetables. Stir well to coat everything evenly. Cook for an additional 2 minutes to let the flavors meld.
- Finish with green onions and garnish: Toss in chopped green onions and sprinkle sesame seeds on top. Give everything a final stir and remove from heat.
- Serve: Spoon the stir fry over cooked jasmine or brown rice and enjoy immediately for the best texture and flavor.
Tips & Variations
Tip: For extra protein and texture, try adding edamame or cashews. You can also swap tofu for tempeh or seitan if you prefer.
Variation: Feel free to customize the vegetables based on seasonality or preference. Mushrooms, zucchini, bok choy, or baby spinach all work beautifully in this stir fry.
Make it gluten-free: Use tamari in place of soy sauce to keep this dish gluten-free without sacrificing flavor.
If you love exploring stir fry and Asian-inspired dishes, you might want to check out our Asian Vegan Recipes for Delicious and Healthy Meals for more inspiration.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Protein | 18 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 7 g |
| Sugars | 8 g |
| Fat | 10 g |
| Saturated Fat | 1.5 g |
| Sodium | 720 mg |
Serving Suggestions
This vegetarian stir fry shines when served over a bed of fluffy jasmine rice or hearty brown rice for extra fiber and nutrients. You can also serve it with quinoa or cauliflower rice for a low-carb alternative.
For a fun twist, add a side of crispy spring rolls or a simple miso soup. If you want to elevate your meal with a creamy touch, try pairing it with our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes as a comforting dip or drizzle.
Don’t forget to garnish with extra sesame seeds or fresh cilantro for a burst of freshness.
Conclusion
This best vegetarian stir fry recipe is a true celebration of fresh, wholesome ingredients combined in a way that is both satisfying and nutritious. Its quick prep time and customizable nature make it ideal for busy weeknights or meal prepping for the week ahead.
The balance of savory, sweet, and slightly spicy flavors ensures every bite is delicious, while the colorful veggies provide a feast for both the eyes and the palate.
Whether you’re a seasoned vegetarian or simply looking to add more plant-based meals to your rotation, this recipe is sure to become a favorite. Remember, cooking is all about creativity, so don’t hesitate to experiment with different veggies and protein sources.
For more tasty vegetarian dishes, check out our Vegetarian Swiss Chard Recipes for Healthy Meals and keep your menu exciting!
📖 Recipe Card: Best Vegetarian Stir Fry Recipe
Description: A quick and colorful vegetarian stir fry packed with fresh vegetables and flavorful sauce. Perfect for a healthy weeknight dinner.
Prep Time: PT15M
Cook Time: PT10M
Total Time: PT25M
Servings: 4 servings
Ingredients
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium carrot, julienned
- 1 cup broccoli florets
- 1 cup snap peas
- 1 block (14 oz) firm tofu, pressed and cubed
- 3 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 2 tablespoons water
- 2 green onions, sliced
- 1 tablespoon toasted sesame seeds (optional)
Instructions
- Heat vegetable oil in a large pan over medium-high heat.
- Add garlic and ginger; sauté for 1 minute until fragrant.
- Add tofu cubes and cook until golden on all sides, about 5 minutes.
- Add bell peppers, carrot, broccoli, and snap peas; stir fry for 4-5 minutes.
- Mix soy sauce, hoisin sauce, and sesame oil; pour over vegetables and tofu.
- Add cornstarch slurry and cook until sauce thickens, about 2 minutes.
- Garnish with green onions and sesame seeds before serving.
Nutrition: Calories: 280 kcal | Protein: 18 g | Fat: 14 g | Carbs: 20 g
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