Looking for a quick, easy, and HEALTHY dinner recipe?
Or do you need a super quick plant based meal prep recipe?
What about something easy and delicious?
Well either way, this easy vegan tofu stir fry recipe is sure to satisfy your needs and your taste buds. This 30 minute vegan meal is full of veggies, packed with plenty of protein, and cooked with the perfect stir fry sauce. So, it is perfect for a quick, healthy, and delicious plant based meal.
To make this recipe even quicker, you can use leftover rice so you won’t have to wait for the rice to cook. I like to make a big batch of rice or another whole grain each week and add it to my meals, this way I save time when cooking dinner. To save more time, I also love to use frozen veggies, like broccoli, when possible.
Efficiency tip: If you aren’t using leftover rice, start the rice before you slice up the veggies and marinate the tofu.
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How To Make a Stir Fry Sauce
The tofu is marinated with a combination of soy sauce, peanut butter, maple syrup, sesame oil, chili paste, garlic, and ginger. This flavorful marinade will easily make this plant based stir fry your new favorite because it is just the right amount of sweet, salty, and savory.
If you aren’t into peanuts, you can use any nut or seed butter in place of peanut butter. And if spice isn’t your thing, go ahead and skip the chili paste.
Feel free to mix up the type of veggies you use in this easy vegan stir fry recipe. I am a huge fan of not wasting food. So, when you have lots of veggies that need to be used up, a stir fry is the perfect way to reduce food waste. Also, when you have an awesome sauce, the stir fry will taste great no matter what.
Watch How I Make This Recipe:
Check out the recipe video to see how I make this easy vegan stir fry and 2 other easy vegan recipes that are ready in 30 minutes or less:
Easy Vegan Tofu Stir Fry – Ready in 30 minutes
- Prep Time10 min
- Cook Time20 min
- Total Time30 min
- Yield4 servings
Ingredients
For the Tofu
- 1 block extra firm tofu
- 2 TBSP low sodium soy sauce
- 2 TBSP peanut butter (or any nut/seed butter)
- 1 TBSP maple agave syrup (can use agave or rice syrup too)
- 1 tsp sesame oil
- 1 tsp chili garlic paste (optional)
- 1/2 tsp ground ginger
- 1/2 tsp garlic powder
For the stir fry
- 1 bell pepper, sliced
- 2 small carrots, sliced thin
- 1 cup sliced mushrooms
- 2 cups frozen broccoli
- 1/4 red onion, sliced
- 1 1/2 cups uncooked rice
Directions
Start the rice
Cook the rice according to package directions. This will vary depending on the type of rice you choose to use. If you are cooking brown rice, this recipe may take longer than 30 minutes to prepare.
Marinate the Tofu
Gently press excess water out of the tofu. Chop into cubes.
In a small bowl, combine the soy sauce, peanut butter, syrup, chili paste, sesame oil, ginger, and garlic until well mixed and there are no more clumps of peanut butter.
Add the marinade and the tofu to a container with a lid. Gently shake and let sit.
Cook the Stir Fry
Add all the veggies to a large nonstick skillet. Cook on medium/high heat for 5 minutes, covered. Mix occasionally to prevent sticking.
Add the tofu to the pan. Cook for another 5 minutes.
Serve with rice.
