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    Home » Entrees

    Vegan Stir Fry

    Published: Aug 27, 2021 Updated: Aug 27, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Stir Fry

    The BEST vegan stir fry is made with lots of fresh veggies, tofu and a sweet and savory stir fry sauce to tantalize your tastebuds!

    Vegan stir fry with rice in a black bowl.

    This vegan stir fry is a wonderful dinner option that can be thrown together quickly and easily. And it’s crazy delicious too.

    You can mix and match the veggies so it’s very customizable to what you have on hand. Perfect for when you have vegetables in the fridge that you need to use.

    It’s fresh and colorful and makes a filling meal. And the stir fry sauce? Well, the sauce is pure heaven.

    You’ll also love our eggplant tofu stir fry. And for more veggie-packed meals that come together quickly and easily check out our vegetable linguine and our ratatouille. Our vegan kebabs take a little longer but are so delicious too.

    What Goes Into This Stir Fry:

    Photo of the ingredients needed to make vegan stir fry.

    Ingredient Notes

    • Vegetables – we used sugar snap peas, bell peppers, cremini mushrooms and baby corn as our main vegetables in this stir fry. But feel free to use whatever you have on hand. Other veggies that would work great in this stir fry are carrots, cauliflower, cabbage, zucchini, leafy greens, asparagus, water chestnuts or bok choy.
    • Spring onions – are also known as green onions, salad onions or scallions.
    • Extra firm tofu – either firm tofu or extra firm tofu is the best to use in this recipe. We also press it for 30 minutes to make it as firm as possible before using.
    • Cornstarch – is added to the stir fry sauce and acts as a thickening agent.
    • Soy sauce – can be switched for tamari to make this stir fry gluten-free.
    • Sesame seeds – we used a mix of black and white sesame seeds to sprinkle on top of the stir fry. They are optional, but delicious!
    Vegan stir fry with rice in a black bowl.

    How To Make Vegan Stir Fry

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Press the tofu for 30 minutes. It’s ideal if you have a tofu press, but if you don’t then place the tofu onto a plate with another plate on top and then place something heavy on top of that like a heavy pot. Let it press for 30 minutes to get rid of as much water as possible.
    Tofu pressing in a tofu press.
    • While the tofu is pressing prepare your veggies and mix up your stir fry sauce by adding all the ingredients to a measuring jug and whisking together until mixed.
    Two photo collage showing sauce ingredients added to measuring jug and whisked together.
    • When the tofu has finished pressing, cut it into cubes.
    Cutting tofu into cubes on a wooden cutting board.
    • Add 2 tablespoons of sesame oil to a wok and heat it on medium heat. When it’s hot add the tofu cubes and fry them until the tofu is golden brown. Then remove the tofu from the wok.
    Two photo collage showing tofu added to wok with oil and fried.
    • Add 1 tablespoon of sesame oil to the wok and add in chopped sugar snap peas, bell peppers, mushrooms and baby corn and stir fry for a few minutes until the veggies are soft but still firm.
    Two photo collage showing veggies added to work and stir fried.
    • Add tofu and chopped spring onions and pour over the sauce. Stir fry for a couple of minutes until the sauce has thickened.
    Two photo collage showing tofu, green onions and sauce added to wok and stir fried.

    What To Serve With Vegetable Stir Fry

    It’s divine served with rice, topped with sesame seeds and chopped spring onions. If you’re up for making some vegan fried rice then that would be great to serve with this too.

    And if you’d like an appetizer then our vegan summer rolls would fit the bill perfectly.

    Vegan stir fry topped with sesame seeds in a black bowl.

    Make Ahead and Storing

    To prepare this in advance, you can press the tofu, chop the veggies and mix up the sauce in advance. Keep stored in the fridge for up to 24 hours and then make up the stir fry when you’re ready.

    Leftovers keep very well in the fridge for 5 days. You can easily reheat in the microwave or by briefly stir frying it in the pan until warmed through.

    Vegan stir fry in a black bowl.

    More Delicious Vegan Dinners

    1. Vegan Lo Mein
    2. Vegan Pho
    3. Vegan Chow Mein
    4. Vegan Katsu Curry
    5. Vegan Ramen
    6. Tofu Stir Fry
    Vegan stir fry and rice in a black bowl with a spoon.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan stir fry topped with sesame seeds in a black bowl.

    Vegan Stir Fry

    The BEST vegan stir fry is made with lots of fresh veggies, tofu and a sweet and savory stir fry sauce to tantalize your tastebuds!
    5 from 7 votes
    Print Pin Rate
    Course: Dinner, Savory
    Cuisine: Asian-Inspired
    Diet: Vegan
    Prep Time: 30 minutes
    Cook Time: 10 minutes
    Total Time: 40 minutes
    Servings: 4
    Calories: 410kcal
    Author: Alison Andrews

    Ingredients

    For the Stir Fry:

    • 16 ounces Extra Firm Tofu (450g) Pressed
    • 3 Tbsp Sesame Oil Divided
    • 2 ½ cups Sugar Snap Peas (200g)
    • 4 Medium Bell Peppers Red, Yellow, Orange and Green, Seeded and Sliced
    • 2 ½ cups Cremini Mushrooms (240g) Sliced
    • 1 ½ cups Baby Corn (200g) Chopped
    • ½ cup Spring Onions Sliced

    For the Stir Fry Sauce:

    • ¼ cup Soy Sauce (60ml)
    • 1 Tbsp Toasted Sesame Oil
    • 2 Cloves Garlic Crushed
    • 1 Tbsp Fresh Ginger Minced
    • ¼ tsp Red Pepper Flakes
    • 1 Tbsp Rice Vinegar
    • 1 Tbsp Maple Syrup
    • 2 Tbsp Light Brown Sugar
    • 1 Tbsp Cornstarch

    For Serving (Optional):

    • Sesame Seeds
    • Spring Onions Chopped
    • Basmati Rice
    Prevent your screen from going dark

    Instructions

    • Press the tofu for 30 minutes. It's ideal if you have a tofu press, but if you don't then place the tofu onto a plate with another plate on top and then place something heavy on top of that like a heavy pot. Let it press for 30 minutes to get rid of as much water as possible.
    • While the tofu is pressing prepare your veggies and mix up your stir fry sauce by adding all the sauce ingredients to a measuring jug and whisking together until mixed.
    • When the tofu has finished pressing, cut it into cubes.
    • Add 2 tablespoons of sesame oil to a wok and heat it on medium heat. When it's hot add the tofu cubes and fry them until the tofu is golden brown. Then remove the tofu from the wok.
    • Add 1 tablespoon of sesame oil to the wok and add chopped sugar snap peas, bell peppers, mushrooms and baby corn and stir fry for a few minutes until the veggies are soft but still firm.
    • Add tofu and chopped spring onions and pour over the sauce. Stir fry for a couple of minutes until the sauce has thickened.
    • Serve over rice, topped with a sprinkle of sesame seeds and chopped spring onions.

    Notes

    1. Mix and match the veggies. Feel free to use whatever veggies you have on hand. Other veggies that would work great in this stir fry are carrots, cauliflower, cabbage, zucchini, leafy greens, asparagus, water chestnuts or bok choy.
    2. Spring onions – are also known as green onions, salad onions or scallions.
    3. Soy sauce – can be switched for tamari to make this stir fry gluten-free.
    4. Make ahead: To prepare this in advance, you can press the tofu, chop the veggies and mix up the sauce in advance. Keep stored in the fridge for up to 24 hours and then make up the stir fry when you’re ready.
    5. Storing: Leftovers keep very well in the fridge for 5 days. You can easily reheat in the microwave or by briefly stir frying it in the pan until warmed through.
    6. Nutritional information is for stir fry only and excludes rice. 

    Nutrition

    Serving: 1Serve | Calories: 410kcal | Carbohydrates: 49g | Protein: 18g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Sodium: 899mg | Potassium: 1055mg | Fiber: 7g | Sugar: 23g | Vitamin A: 4800IU | Vitamin C: 197mg | Calcium: 107mg | Iron: 4mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Paige says

      September 23, 2022 at 9:36 pm

      This came out really delicious. At first, my plan was to make your recipe exactly as you provided it, but the supermarket didn’t have any sugar snap peas. So, my mindset changed and I improvised in a number of places, adding in vegan oyster sauce for extra umami flavor and Chinese Dou Ban Jiang sauce for a little heat. Again, very delicious, I will be making it often. Thanks!5 stars

      Reply
      • Alison Andrews says

        September 26, 2022 at 11:08 am

        Awesome Paige! So glad it came out great. Thanks for the awesome review!

        Reply
    2. Irina says

      September 14, 2022 at 12:23 am

      Great recipe. Nice and easy recipe. Another great recipe! You are my go to food blogger.5 stars

      Reply
      • Alison Andrews says

        September 15, 2022 at 10:22 am

        Thank you so much Irina! That is really great to hear!

        Reply
    3. Arlen says

      September 02, 2022 at 6:54 pm

      Really yummy. Not too sweet, mild teriyaki type sauce enhances your veg & protein. Used a little less ginger & coconut aminos instead of soy sauce.5 stars

      Reply
      • Alison Andrews says

        September 03, 2022 at 12:42 pm

        Wonderful! Thanks so much for sharing Arlen!

        Reply
    4. JoAnne says

      October 08, 2021 at 1:34 am

      What could I replace mushrooms with? I’m not fond of mushrooms even though they are very healthy.

      Reply
      • Alison Andrews says

        October 08, 2021 at 10:12 am

        Hi JoAnne, this stir fry is very customizable with whatever veg you like or have on hand. I think other good options instead of mushrooms would be zucchini, eggplant or water chestnuts.

        Reply
    5. Netsanet says

      October 01, 2021 at 11:04 pm

      Thanks Allison. Delicious. I used cauliflower and broccoli instead of baby corn and some of the peppers.5 stars

      Reply
      • Alison Andrews says

        October 02, 2021 at 10:16 am

        Sounds perfect! Thanks so much for sharing!

        Reply
    6. Anna says

      September 01, 2021 at 6:22 am

      It was just so delicious! The sauce also makes an unusual touch to a fine dish for a cool evening meal.5 stars

      Reply
      • Alison Andrews says

        September 01, 2021 at 10:24 am

        So happy to hear you enjoyed it! 🙂

        Reply
    7. Ruchama says

      August 27, 2021 at 5:22 pm

      This looks great for two aging vegans. I’ve been using super firm and not pressing. I think that should work in this recipe. Your thoughts?

      Reply
      • Alison Andrews says

        August 28, 2021 at 10:36 am

        Sure, if it’s a tofu that you’ve been using in a similar way and it’s been fine without pressing then you can definitely skip pressing it.

        Reply

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