Easy Vegan Stir-Fry
An easy vegan stir fry with noodles, bell peppers, purple cabbage, snap peas, tofu, green onions, broccoli, and carrots. Make in less than half an hour for a great dinner, and have loads left over for lunch tomorrow.
A quick, easy, and incredibly delicious vegan stir-fry packed with vegetables like bell pepper, broccoli, carrots, and purple cabbage to help you cross off your five veg a day, and enjoy it while you do.
Skip to any part of the recipe by clicking on the links below:
Introduction
We’re bringing it back to basics with a riff on a classic dish - the humble stir-fry. The dish (that’s flavour and simplicity speak for themselves) should be next on your list of recipes to make, primarily because you’ll have most of the ingredients in your pantry already.
You see, the fantastic thing about a stir-fry is that its recipe is has the flexibility of Mariah Carey’s vocal chords and is as open to adventure as an ex-Catholic going to Las Vegas for the first time. It’s essentially a Mad-Lib of ingredients, and you really can use pretty much any vegetable you have in your fridge.
The classic ingredients are used in this recipe - green onions, ginger, garlic, broccoli, snap peas, and bell peppers, but if you haven’t got those kicking about in your fridge, don’t sweat it. Replace them with another vegetable, or omit them all together. Your final dish will still taste just as great.
If you’re having one of those days where you can’t wait to get back home from work, or perhaps you’re sitting by your computer at home, dying for 5 o’clock to come, knowing that you shouldn’t order-in but you’re thinking about it anyway - stop! Step away from the Uber Eats and put your hands over your cutting board. You can make this recipe in half an hour (and you won’t have to pay $18 in delivery fees, taxes, tips and service charges).
The trick is to cook your protein first (in my case, I’ve used tofu), take it out of the pan, and use the same pan to steam and fry your vegetables. Cook the noodles in a pot, then toss them in with your vegetables, add your stir-fry sauce (which only takes about a minute and a half to make), and voilá. Stir-fry - complete.
Check out the Spruce it Up section for ideas on how to take this recipe to the next level.
Before we Get Started
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Total Time: 30 Minutes
Yield: 4-5 Servings
Ingredients
1/2 Tofu block
I used Extra-Firm because I like the texture more and it’s easier to work with.
1 tbsp. Soy Sauce
Plus more later on in the recipe
1 Carrot
3 Garlic cloves
1 thumb-sized piece of Ginger
1/2 head of Broccoli
1 Bell Pepper
Handful of Snap Peas
1/8 head of Purple Cabbage
2 Green Onions
250g Noodles
Of your choosing
1/2 cup Soy Sauce
1/2 cup Vegetable Broth
1 tbsp. Corn Starch (optional)
1 tbsp. Maple Syrup.
1 tsp. Lime Juice
Method
Bring a pot of water to a boil.
Dice your tofu into bite-sized cubes, and cut your carrot into matchsticks. Finely dice your garlic and ginger. Slice your bell pepper, and cut your broccoli into florets. Finely slice your green onions, on an angle. Cut your purple cabbage into quarters, then slice about half of a quarter.
Place a large pan over medium-high heat, with oil. While it comes to temperature, grab a plate and some paper towel, and place it on the counter next to your stove.
Once the pan is hot, add your cubed tofu, as well as 1 tbsp. of soy sauce. Cook for 3-4 minutes, or until firm and golden-brown, tossing regularly.
After they’ve finished cooking, tip them out on your paper towel-lined plate.
In the same pan, still over medium-high heat, add a bit more oil and your carrots. Sprinkle a pinch of salt over top, and allow them to cook for 2-3 minutes before adding your broccoli, bell pepper, snap peas, and a handful of your sliced purple cabbage. Sauté them for 1-2 minutes.
After cooking the vegetables, place a lid over the pot, and allow them to steam for 4-5 minutes.
While your vegetables are steaming, put your noodles into the pot of water. Add your 1/2 cup of soy sauce, vegetable broth, maple syrup, corn starch, and lime juice into a small bowl, and mix to incorporate.
Add the noodles into the pot given the time on the package. If they take 3 minutes to cook, add them into the pot when the vegetables only have 3 more minutes to steam.
After the vegetables have steamed, add your ginger and garlic, and cook, stirring often, for another 2-3 minutes. Throw your cooked tofu and noodles into the pan, as well as your stir-fry sauce, and mix about to coat everything.
Top with your sliced green onions, and serve.
Enjoy.
Spruce it Up
Chopped peanuts add a great crunch to this recipe. Sprinkle some on top before you serve.
If you’re a lover of spice, thinly slice a red chili and add it to the pan with your garlic and ginger.
Add your favourite ingredients to this recipe, and if you don’t like tofu, switch it out for a protein of choice.