Chinese Stir Fry Recipe Vegan Made Easy and Delicious

Chinese stir fry is a quick, vibrant, and flavorful dish that’s perfect for busy weeknights or anytime you crave something fresh and satisfying. This vegan version of the classic stir fry swaps out meat for an abundance of colorful vegetables and plant-based protein sources, making it not only delicious but also healthy and nutritious.

With a combination of crunchy veggies, savory sauces, and aromatic spices, this recipe delivers the iconic umami taste of Chinese cuisine without any animal products.

Whether you’re a seasoned vegan or simply looking to add more plant-based meals to your diet, this Chinese stir fry recipe is incredibly adaptable and easy to make. It cooks up in under 30 minutes and requires minimal prep.

Plus, you can customize it with your favorite vegetables or tofu styles. Let’s dive into this vibrant, wholesome, and utterly tasty stir fry that is sure to become a staple in your kitchen.

Why You’ll Love This Recipe

Versatile and customizable: You can use whatever vegetables you have on hand, from bell peppers to broccoli or snap peas. It’s a fantastic way to clear out your fridge.

Quick and easy: Ready in less than 30 minutes, it fits perfectly into a busy lifestyle without sacrificing flavor or nutrition.

Healthy and nutrient-dense: Packed with fiber, vitamins, and plant protein, this vegan stir fry supports a balanced diet.

Full of flavor: The savory soy sauce, fresh garlic, ginger, and a hint of sesame oil create an authentic flavor profile that satisfies cravings.

Plus, it’s gluten-free and oil-light if you use tamari and minimal oil, making it suitable for many dietary needs.

Ingredients

• 14 oz (400g) firm tofu, pressed and cubed
• 2 tablespoons soy sauce or tamari for gluten-free
• 1 tablespoon hoisin sauce (check vegan label)
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 red bell pepper, sliced thin
• 1 cup broccoli florets
• 1 medium carrot, julienned or thinly sliced
• 1 cup snap peas, trimmed
• 3 green onions, chopped
• 1/4 cup vegetable broth or water
• 1 teaspoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
• Cooked rice or noodles, for serving
• Sesame seeds for garnish

Equipment

• Large wok or large non-stick skillet
• Cutting board and knife
• Mixing bowl
• Spatula or wooden spoon
• Measuring spoons and cups
• Small bowl for cornstarch slurry

Instructions

1. Prepare the tofu: Press the tofu for at least 15 minutes to remove excess moisture. Cut into 1-inch cubes.
2. Marinate tofu: In a mixing bowl, toss tofu cubes with 1 tablespoon soy sauce and set aside while you prep the vegetables.
3. Heat the wok: Add sesame oil to the wok and heat over medium-high until shimmering.
4. Cook tofu: Add tofu cubes and cook for 5-7 minutes, turning occasionally until golden and crispy on all sides. Remove tofu from the wok and set aside.
5. Sauté aromatics: In the same wok, add garlic and ginger. Stir-fry for about 30 seconds until fragrant, being careful not to burn.
6. Add vegetables: Toss in bell pepper, broccoli, carrot, and snap peas. Stir-fry for 4-5 minutes until vegetables are bright and tender-crisp.
7. Create sauce: Mix remaining 1 tablespoon soy sauce, hoisin sauce, vegetable broth, and cornstarch slurry (if using) in a small bowl.
8. Combine everything: Return tofu to the wok, pour the sauce over the mixture, and stir well. Cook for another 2-3 minutes until sauce thickens and coats the tofu and vegetables evenly.
9. Finish and garnish: Remove from heat, stir in green onions, and sprinkle sesame seeds on top.
10. Serve: Serve hot over steamed rice or your favorite noodles.

Tips & Variations

“For extra protein, try adding edamame or chickpeas to your stir fry. If you prefer a bit of heat, toss in some sliced fresh chili or a dash of chili flakes!”

• Vegetable swaps: Use mushrooms, baby corn, zucchini, or cabbage based on your preference or what’s in season.
• Protein options: Tempeh or seitan can replace tofu for different textures.
• Sauce variations: Add a splash of rice vinegar or a teaspoon of maple syrup for a sweet and tangy twist.
• Make it gluten-free: Use tamari or coconut aminos instead of soy sauce.
• Low oil: Use a non-stick pan and reduce the oil to 1 teaspoon for a lighter dish.

Nutrition Facts

Serving Suggestions

This versatile stir fry pairs beautifully with steamed jasmine rice, brown rice, or quinoa for a complete meal. You can also serve it over rice noodles or soba noodles for a more filling dish.

For an added crunch, sprinkle chopped roasted peanuts or cashews on top. Fresh cilantro or Thai basil leaves can brighten the flavors and add a fresh herbal note.

If you enjoy spicy food, serve with chili garlic sauce or Sriracha on the side.

Looking for more delicious vegan ideas? Check out our Thelma Sanders Squash Recipe for a comforting side, or try the Pickled Cherry Pepper Recipe to add a tangy kick to your meals.

Conclusion

This vegan Chinese stir fry recipe is a fantastic way to enjoy a healthy, flavorful meal that comes together quickly and effortlessly. Its vibrant blend of fresh vegetables and protein-rich tofu, combined with a savory sauce, makes it a fulfilling choice for anyone seeking plant-based options.

Whether you’re a vegan veteran or just experimenting with new dishes, this recipe is sure to impress with its balance of texture, color, and taste.

Beyond just a tasty dish, it opens doors to countless variations and adaptations, allowing you to get creative with your ingredients while enjoying the essence of Chinese cooking. Serve it with your favorite side or noodles, and you have a nutritious meal that satisfies both the palate and the body.

For more inspiring recipes, don’t forget to explore our Bariatric Meatloaf Recipe and Peanut Butter Gelato Recipe for sweet and savory delights!

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