clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Easiest Vegan Stir Fry Ever

  • Author: Brand New Vegan
  • Prep Time: 5 min
  • Total Time: 5 min
  • 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
  • 1214 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