Embrace the warmth of winter with this vibrant and nutritious vegan stir-fry that transforms simple ingredients into a restaurant-worthy meal. Packed with protein, colorful vegetables, and bold Asian-inspired flavors, this dish proves that plant-based cooking can be both exciting and satisfying.
Ingredients
For the Stir-Fry
- 200g (1 cup) basmati rice, cooked and cooled
- 200g (7 oz) firm tofu, diced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil (or vegetable oil)
- 1 onion, finely diced
- 2 garlic cloves, finely chopped
- 1 carrot, cut into small cubes
- 1 bell pepper, cut into strips
- 100g (about 1 cup) broccoli, divided into small florets
- 2 tablespoons soy sauce
- 1 teaspoon Sriracha (optional)
- 1 teaspoon grated ginger
- 1 teaspoon sesame seeds (optional)
- Spring onions for garnish
Step-by-Step Instructions
- Prepare the Tofu
- Drain tofu and pat dry
- Cut into small, uniform cubes
- Marinate in 2 tablespoons soy sauce
- Let sit for 10 minutes
- Cook the Tofu
- Heat sesame oil in a large wok or skillet
- Add marinated tofu
- Fry until golden and crispy
- Remove and set aside
- Sauté the Vegetables
- In the same pan, add onions and garlic
- Sauté until fragrant
- Add carrots and bell peppers
- Cook for 2-3 minutes
- Add broccoli florets
- Stir-fry for an additional 2-3 minutes
- Combine and Season
- Return tofu to the pan
- Add cooked rice
- Stir in soy sauce, Sriracha, and grated ginger
- Mix thoroughly and heat through
- Finish and Serve
- Garnish with sesame seeds
- Sprinkle chopped spring onions
- Serve hot
Nutritional Information
- Calories: Approximately 380 per serving
- Protein: 18g
- Carbohydrates: 45g
- Fat: 15g
- Fiber: 6g
Cooking Time:
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
- Servings: 2-3
Cooking Tips and Tricks
- Use day-old rice for best texture
- Press tofu to remove excess moisture
- Keep vegetables crisp by high-heat cooking
- Don’t overcrowd the pan
Variations and Substitutions
- Protein Alternatives:
- Replace tofu with tempeh or seitan
- Add edamame for extra protein
- Use chickpeas for variation
- Dietary Modifications:
- Gluten-free: Use tamari instead of soy sauce
- Lower carb: Replace rice with cauliflower rice
- Add extra vegetables as desired
Frequently Asked Questions
Q1: Can I make this ahead of time? A: Best served fresh, but can be reheated gently.
Q2: How spicy is this dish? A: Mild with optional Sriracha for heat.
Q3: What if I don’t have sesame oil? A: Use vegetable or coconut oil as substitute.
Q4: Can I use frozen vegetables? A: Fresh is best, but frozen works in a pinch.
Q5: How do I make tofu crispy? A: Ensure tofu is well-pressed and pan is hot.
Storage and Make-Ahead Tips
- Refrigerate in airtight container
- Consume within 2-3 days
- Reheat in a pan to maintain texture
- Avoid microwave to prevent soggy vegetables
Enjoy this delicious, warming vegan stir-fry that brings comfort and nutrition to your winter meals!