Easy Vegan Protein Stir-Fry Recipe
Calories: 380kcal
Ingredients
- 1 tablespoon neutral oil like canola or grapeseed
- 1 cup firm tofu cubed (or tempeh if you’re feeling fancy)
- 2 cups mixed vegetables bell peppers, broccoli, snap peas, carrots—your call
- 2 cloves garlic minced
- 1 tablespoon grated ginger fresh > pre-minced, but either works
- 1/4 cup soy sauce or tamari
- 1 tablespoon maple syrup or agave
- 1 tablespoon rice vinegar
- 1 teaspoon chili flakes optional for heat
- 1 tablespoon cornstarch mixed with 2 tablespoons water slurry for sauce
- Sesame seeds and sliced green onions for garnish
- Cooked rice quinoa, or noodles to serve
Instructions
- Heat oil in a large skillet or wok over medium-high heat. Add tofu and cook until golden on all sides. Remove and set aside.
- In the same pan, toss in garlic and ginger. Sauté 30–60 seconds until fragrant—don’t burn them, we’ve all wrecked a pan here.
- Throw in the vegetables. Stir-fry for 4–5 minutes until they’re crisp-tender and seductive with color.
- Return the tofu to the pan. In a small bowl, whisk soy sauce, maple syrup, rice vinegar, and chili flakes. Pour over the veggies and tofu.
- Add the cornstarch slurry to the pan. Stir constantly until the sauce thickens and coats everything beautifully (about 1–2 minutes).
- Taste and adjust if needed. If it’s too salty, splash a tiny bit of water or lime juice. If it needs more zing, add a splash of soy sauce.
- Remove from heat. Garnish with sesame seeds and green onions. Serve over rice, quinoa, or noodles.