Vegan Beef Stir-Fry with Vegetables and Rice
Experience the ultimate plant-based twist on a classic favorite with this Vegan Beef Stir-Fry with Vegetables and Rice. Featuring golden, crispy tofu cubes coated in cornstarch and paired with a vibrant medley of fresh vegetables like crunchy snap peas, sweet red bell pepper, and tender broccoli, this dish is a feast for the senses. The savory sauce made with soy sauce, hoisin, rice vinegar, and a touch of sesame oil provides the perfect umami-packed glaze to tie everything together. Served over fluffy jasmine rice and garnished with nutty sesame seeds and fresh scallions, this wholesome and flavorful stir-fry is ready in just 35 minutes, making it an easy weeknight dinner recipe that’s vegan, gluten-free adaptable, and utterly satisfying. Whether you're a tofu enthusiast or exploring vegan meals, this recipe promises to become a staple for its bold flavors and wholesome ingredients!
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Recipe Information
Ingredients
- 14 oz firm tofu
- 2 tbsp cornstarch
- 2 tbsp vegetable oil
- 1 red bell pepper
- 2 cups broccoli florets
- 1 carrot
- 1 cup snap peas
- 3 garlic cloves
- 1 inch fresh ginger
- 3 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 4 cups cooked jasmine rice
- 1 tbsp sesame seeds
- 2 scallions
Instructions
Drain and press tofu to remove excess moisture. Cut into 1-inch cubes.
In a large bowl, toss tofu cubes with cornstarch until evenly coated.
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add tofu and cook for about 5-7 minutes until browned on all sides. Remove and set aside.
Slice red bell pepper into thin strips, cut carrots into thin matchsticks, and mince garlic and ginger.
In the same skillet, add another tablespoon of vegetable oil. Add garlic and ginger, sauté for 30 seconds until fragrant.
Add red bell pepper, broccoli florets, carrot, and snap peas to the skillet. Stir-fry for 5 minutes or until vegetables are tender-crisp.
In a small bowl, mix together soy sauce, hoisin sauce, rice vinegar, and sesame oil.
Return the tofu to the skillet with the vegetables, pour the sauce over, and stir to coat everything evenly. Cook for another 2-3 minutes until heated through.
Serve the stir-fry over cooked jasmine rice. Garnish with sesame seeds and sliced scallions.
Nutrition Facts
Calories |
2091 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.6 g | 87% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 2418 mg | 105% | |
| Total Carbohydrate | 301.6 g | 110% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 28.6 g | ||
| Protein | 82.9 g | 166% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 936 mg | 72% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1598 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
