Easy Vegan Stir Fry
This easy vegan stir fry with tofu and vegetables comes together for a delicious weeknight meal!
Servings 4
Calories 221kcal
Equipment
- oven
- Stovetop
Ingredients
- 14 ounce extra firm tofu drained and pressed
- 2 tablespoons sesame oil
- 2 carrots chopped
- 1 head broccoli chopped into florets
- 1 red bell pepper sliced
Stir Fry Sauce
- ¼ cup low-sodium soy sauce use coconut aminos if desired
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar or apple cider vinegar
- ½ teaspoon garlic powder
- ⅛ teaspoon black pepper
- 1 tablespoon cornstarch or arrowroot powder
Optional Toppings
- sesame seeds
- green onions sliced
Instructions
- Begin by draining and pressing the tofu for 30 minutes. You can either use a tofu press or wrap the tofu block in paper towels and place a weight on top.14 ounce extra firm tofu
- Preheat an oven or air fryer to 400°F (205℃). Cut tofu into cubes and place on a parchment-lined baking tray and bake for 25-30 minutes until golden and crispy or air fryer for 10-15 minutes, flipping halfway through.
- Meanwhile, heat the oil in a large skillet or wok over medium heat. Add the carrots, broccoli, and bell pepper and stir fry for about 5 minutes until soft.2 tablespoons sesame oil, 2 carrots, 1 head broccoli, 1 red bell pepper
- To a small bowl, add the stir fry sauce ingredients and mix well. Pour it over the vegetables to coat. Add the tofu. Stir fry for a few minutes to allow the sauce to thicken.¼ cup low-sodium soy sauce, 1 tablespoon maple syrup, 1 tablespoon rice vinegar, ½ teaspoon garlic powder, ⅛ teaspoon black pepper, 1 tablespoon cornstarch
- Serve over rice or noodles of choice and garnish with sesame seeds and green onion if desired.sesame seeds, green onions
Nutrition
Calories: 221kcal | Carbohydrates: 23g | Protein: 14g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 710mg | Potassium: 866mg | Fiber: 6g | Sugar: 9g | Vitamin A: 6974IU | Vitamin C: 175mg | Calcium: 125mg | Iron: 3mg