Making a quick stir fry is the perfect way to use up some of the veggies in your refrigerator! You can use the veggies I listed, or feel free to swap them out with whatever you have on hand.
This stir fry sauce is super simple to mix together and goes great with any combination of noodles and veggies.
I love serving my stir fry with some pan-fried tofu (recipe to follow), but you can definitely swap this for edamame, tempeh, or another source of protein.
You can use rice noodles for a gluten-free variation, or use lo mein or your favorite stir fry noodles!
Topping this with some fresh sliced green onions and peanuts gives this meal a nice added crunch!
Easy Vegan Stir Fry with Pan-Fried Tofu
This simple stir fry is perfect for using up any veggies in your fridge!
Servings: 4
Ingredients
Stir Fry Sauce
- 2 tbsp Sesame Oil*
- 2 tbsp Rice Vinegar
- 3 tbsp Soy Sauce or Tamari I prefer to use low-sodium
- 2 cloves Garlic minced
- 1 tbsp Maple Syrup (another sweetener will work here too, such as agave)
- 1/2 – 1 tbsp Sriracha more or less depending on the desired spice levels
- 1/2 tbsp Corn Starch (arrowroot or tapioca starch will work here too)
Stir Fry
- 1/2 tbsp Sesame Oil
- 1 large Red Bell Pepper sliced
- 1 large Carrot chopped
- 1 head Broccoli chopped
- 1 bunch Green Onions chopped
- 6 – 8 oz. Brown Rice Noodles or Your Favorite Stir-Fry Noodle cooked according to the package instructions**
Pan-Fried Tofu
- 1 block Extra Firm Tofu pressed***
- 1 tbsp Soy Sauce or Tamari (I prefer reduced sodium)
- 1/2 tbsp Sesame Oil
Instructions
Stir Fry Sauce
- Make the sauce by combining all of the ingredients in a bowl. Whisk to combine thoroughly or use a blender or immersion blender for a creamier sauce (the cornstarch may be a little clumpy without using a blender).
Pan-Fried Tofu
- After pressing the tofu, cut into 1 inch cubes and place in a bowl with the soy sauce and oil. Mix well and allow this to sit as you heat a pan over medium-high heat.
- Once the pan is hot, add the tofu and allow this to sit until the bottom is golden before stirring this around. Continue to stir occasionally until each side is golden-brown.
Stir Fry
- Heat the sesame oil in a large pan or wok over medium-high heat. Once hot, add the bell pepper and carrot. Sauté for about 5 minutes, until soft and brown.
- Add the broccoli and green onions to the pan and continue to sauté until they are cooked and slightly browned.
- To the pan with the veggies, add about ¼ of the stir fry sauce and mix over a low heat for a minute.
- Add the cooked noodles, remaining stir fry sauce, and cooked tofu to the and combine well (I find using tongs to be helpful here).
- Serve topped with crushed nuts, extra sriracha, and chopped green onions or your favorite toppings!
Notes
*If you are in a pinch and do not have sesame oil, you can use another high heat oil instead, but the sesame oil is really important for the flavor of this recipe!
** You can adjust the amount of noodles you use depending on how saucy you like your stir fry.
***Pressing your tofu is a very important step for getting the ideal texture. You can use a tofu press to gradually press out the water, or wrap the tofu in a towel and place a heavy object (such as a cast iron pan or a large book) on top for 15 minutes or more. Alternatively, you could purchase Extra High Protein Tofu, which does not absorb as much water and skip this step.
