15-Minute Vegan Stir-Fry
Calories: 380kcal
Ingredients
- 2 cups mixed vegetables bell peppers, broccoli, snap peas, carrots—your call
- 1 cup firm tofu or your favorite plant-based protein cubed
- 2 tablespoons sesame oil or olive oil
- 2 cloves garlic minced
- 1 tablespoon grated fresh ginger
- 3 tablespoons soy sauce or tamari gluten-free if needed
- 1 tablespoon hoisin sauce or maple syrup for a hint of sweetness
- 1 teaspoon rice vinegar or lime juice
- 1/2 teaspoon chili flakes or sriracha optional for heat
- Cooked rice noodles, or cauliflower rice to serve
- Sesame seeds and sliced green onions for topping optional
Instructions
- Prep everything first. Chop vegetables, press and cube tofu, and whisk the sauce. The pan will be hot before you know it, so be ready.
- Heat the oil in a large skillet over medium-high heat. Add garlic and ginger; sauté 30 seconds until fragrant.
- Throw in the tofu and sear for 2–3 minutes, turning occasionally, until the edges are golden.
- Add the vegetables. Stir-fry for 4–5 minutes until they’re bright, crisp-t tender. If your veggies are thick, give them a minute longer, but don’t overdo it.
- Pour in the sauce. Stir well to coat everything. Cook for another 1–2 minutes until glossy and heated through.
- Taste and adjust with more soy, a squeeze of lime, or a pinch more chili if you like it spicy.
- Serve immediately over rice, noodles, or cauliflower rice. Top with sesame seeds and green onions if you’re feeling fancy.