Vegetable Stir-Fry (Vegan)

It was Sunday night and my refrigerator was nearly empty.  At least according to my husband, who almost never looks in the vegetable drawers. He was hungry and wanted something to eat, but as he stood in front of the refrigerator with a grumbling tummy, he declared: “There is nothing to eat!”

I knew there was a few tidbits here and there and if I got creative, I could come up with a way to utilize the last few pieces of vegetables that we had lying around.

With a quick glance in the pantry, I came up with Veggie Stir-Fry as our best option. I had all the cupboard staples that I needed in order to make my Chinese Brown Sauce (Vegan) and so off I went, whipping up something for the hungry fella.

This recipe is as easy as 1, 2, 3 and will surely win over even the most finiky eater.  If you are a meat eater, you can replace the tofu with whatever fleshy delight you like best.  If you are a fan of extra spicy foods, add in a few chili’s and give the dish a kick in your direction.  But for us Vegans on the homestead, homemade chinese food is a common theme and we aren’t changing a thing. We like it just the way it is.

If you try out this recipe, or any other recipe from our blog, please send us a note letting us know what you thought or how we can make it better. We love getting feedback that can help us to improve our efforts. Tag us on Instagram/Twitter as well!

Happy Cooking!

Vegetable Stir-Fry (Vegan)

  • Servings: 6-8
  • Difficulty: easy
  • Print



1 package extra firm tofu
3 cups water
1.5 cups brown rice
1/8 cup shoyu
1/8 toasted sesame oil
2 tsp. arrowroot powder
2 lg broccoli crowns, cut into 1″ pieces
8 oz. shiitake mushrooms, sliced
1 med. red pepper, sliced
2 small baby bok-choy, sliced
3 scallions, thinly sliced(whites and greens)
1 cup Chinese Brown Sauce

Pre-heat oven to 400°.

Drain the tofu and wrap it in a towel, then place a cast iron pan(or similarly heavy object) onto the tofu. Allow to drain for 15 minutes.

In a large saucepan, add the water and brown rice over high heat.  Cover and bring to a rapid boil for 5 minutes, turn heat down to low an allow to cook another 25 minutes.  Once cooked, remove from heat, fluff with a fork, replace cover and allow to steam for an additional 5 minutes.

While the rice is cooking, in a medium bowl whisk together the shoyu, toasted sesame oil and arrowroot powder.

Once the tofu has drained, cut into 1 inch cubes and toss in the bowl with the shoyu, toasted sesame oil and arrowroot powder to coat the tofu evenly.


Place tofu pieces on a parchment lined baking sheet and cook for 25-30 minutes, flipping the pieces over half-way through cooking.

While the tofu is baking, in a large saucepan over high heat, cook the broccoli, shiitake mushrooms, red pepper and bok-choy in a drizzle of toasted sesame oil, until just slightly wilted but still holding their shape and texture. Approx. 3-6 minutes. (If you prefer more mushy vegetables, cook longer)

Once the vegetables are cooked to your liking, add in the chinese brown sauce and allow to boil 1-3 minutes or until sauce is thickened.  Remove from heat and toss in baked tofu cubes.

On a serving plate or bowl, place a bed of brown rice, and cover with vegetables, tofu and sauce. Sprinkle on sliced scallions and enjoy!



ADK Homestead

2 Comments Add yours

  1. Anonymous says:

    As the official taste-tester of my wife’s recipes…this one has passed with flying colors 🙂


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