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Easiest Vegan Stir Fry Ever

  • Author: Brand New Vegan
  • Prep Time: 5 min
  • Total Time: 5 minutes
  • Yield: 1 cup sauce 1x
  • Category: Sauce, Stir fry
  • Cuisine: Asian, American


We're busy and sometimes just don't have a lot of time to cook. I get it. Which is why I made the Easiest Vegan Stir Fry Ever. The secret's in the sauce...



The Sauce

  • 1/4 cup low-sodium vegetable broth
  • 1/4 cup low-sodium soy sauce (or tamari)
  • 2 Tbs rice vinegar
  • 2 Tbs maple syrup
  • 1 Tbs minced garlic
  • 1 Tbs minced ginger
  • 3 tsp sriracha
  • 1 Tbs corn starch

The Stir Fry

  • 1 cup of sauce
  • 12-14 oz package extra firm organic tofu (optional)
  • 1 lb baby bella mushrooms (optional)
  • 12 oz package frozen stir fry vegetables


  1. Add all the sauce ingredients to a mason jar, attach lid, and shake thoroughly
  2. If using tofu in your stir fry,  press first to remove as much moisture as possible, then cut into cubes
  3. Use a 1 qt mason jar to marinate tofu cubes with the sauce - at least 1 hour
  4. Drain tofu and reserve sauce.
  5. Bake or air fry the tofu - 375°F - about 20 minutes total - flipping midway
  6. Clean mushrooms and cut in half
  7. Add mushrooms to wok with a splash of veg broth or water - turn heat to high
  8. Once broth begins to boil, add frozen veggies and stir-fry juat a few minutes - until crisp-tender
  9. Add baked tofu cubes and remaining sauce
  10. Stir until sauce has thickened
  11. Serve over your favorite rice

Keywords: vegan stir fry