Vegan Savory Stir-fry with Vegetables and Chicken
Explore the irresistible flavors of this Vegan Savory Stir-fry with Vegetables and Chicken, a plant-based twist on a classic favorite that's perfect for busy weeknights. Featuring golden, crispy tofu as the centerpiece, this recipe combines vibrant veggies like broccoli, red bell pepper, carrot, and snap peas, all stir-fried to tender perfection in fragrant sesame oil. The star of the dish is the bold, sweet-and-savory sauce made with soy sauce, garlic, ginger, maple syrup, and rice vinegar, which coats each bite in mouthwatering flavor. Garnished with fresh green onions and nutty sesame seeds, this 35-minute recipe is versatile, gluten-free when using tamari, and pairs beautifully with rice or noodles for a hearty and satisfying meal. Enjoy this vegan stir-fry that's packed with protein, fiber, and bold Asian-inspired flavors!
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Recipe Information
Ingredients
- 14 oz extra-firm tofu, pressed
- 2 tbsp cornstarch
- 2 tbsp sesame oil
- 1 red bell pepper, sliced
- 2 cups broccoli florets
- 1 carrot, sliced
- 1 cup snap peas
- 3 tbsp soy sauce (or tamari for gluten-free)
- 3 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tbsp maple syrup
- 1 tbsp rice vinegar
- 2 green onions, chopped
- 1 tbsp sesame seeds
Instructions
Press the tofu to remove excess moisture. Once pressed, cut the tofu into bite-sized cubes.
In a bowl, toss the tofu pieces with cornstarch, ensuring they are well-coated.
Heat 1 tablespoon of sesame oil in a large frying pan or wok over medium-high heat. Add the tofu cubes and cook until golden brown on all sides, about 5-7 minutes. Remove cooked tofu from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of sesame oil. Add the sliced red bell pepper, broccoli florets, sliced carrot, and snap peas. Stir-fry the vegetables for about 5 minutes, until they are vibrant and just tender.
While the vegetables are cooking, in a small bowl, mix together the soy sauce, minced garlic, grated ginger, maple syrup, and rice vinegar to make the sauce.
Return the cooked tofu to the pan with the vegetables, then pour over the sauce. Stir everything together to ensure the tofu and vegetables are well coated with the sauce. Cook for an additional 2-3 minutes, allowing the flavors to meld.
Remove the stir-fry from heat and garnish with chopped green onions and sesame seeds before serving.
Serve immediately over cooked rice or noodles, if desired.
Nutrition Facts
Calories |
1250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.5 g | 84% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 13.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3198 mg | 139% | |
| Total Carbohydrate | 96.2 g | 35% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 34.7 g | ||
| Protein | 85.9 g | 172% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3063 mg | 236% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 2237 mg | 48% | |
*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.
