Name: Vegan Spicy Honey Garlic Stir Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 14 oz extra-firm tofu, pressed and cubed; 2 tbsp cornstarch (for coating tofu); 2 tbsp olive oil or sesame oil (for frying); 2 cups broccoli florets; 1 red bell pepper, sliced; 1 cup carrots, julienned or sliced; 1 cup snow peas or snap peas; 3 garlic cloves, minced; 1 tbsp fresh ginger, minced; 1/4 cup maple syrup or agave nectar; 1/4 cup low-sodium soy sauce or tamari; 1 tbsp rice vinegar; 1–2 tsp chili flakes or sriracha (adjust to spice preference); 1 tbsp cornstarch; 1/3 cup water

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Why You’ll Love This Recipe

This stir fry offers a delicious balance of sweet, savory, and spicy, making it a hit for any palate. It’s easy to make in under 30 minutes, customizable with your favorite vegetables, and perfect for meal prep. The sauce is made without refined sugar or animal products, keeping it completely vegan while still delivering that sticky, irresistible glaze. Whether you’re vegan or just looking to add more plant-based meals into your week, this dish is a flavorful winner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Extra-firm tofu, pressed and cubed
Cornstarch (for coating tofu)
Olive oil or sesame oil (for frying)
Broccoli florets
Red bell pepper, sliced
Carrots, julienned or thinly sliced
Snow peas or snap peas
Fresh garlic, minced
Fresh ginger, minced

For the Vegan Spicy Honey Garlic Sauce:

Maple syrup or agave nectar (as vegan honey alternative)
Low-sodium soy sauce or tamari
Rice vinegar
Chili flakes or sriracha
Cornstarch (for thickening)
Water

Directions

Prepare the tofu: Press the tofu to remove excess water, then cut into bite-sized cubes. Toss the cubes in cornstarch until lightly coated.
Cook the tofu: Heat oil in a nonstick pan or wok over medium-high heat. Fry the tofu until golden and crispy on all sides. Remove from the pan and set aside.
Sauté the aromatics: In the same pan, add a little more oil if needed. Sauté the minced garlic and ginger until fragrant, about 30 seconds.
Stir fry the vegetables: Add broccoli, carrots, bell pepper, and snow peas. Stir fry for 4–6 minutes until vegetables are slightly tender but still crisp.
Make the sauce: In a bowl, whisk together maple syrup, soy sauce, rice vinegar, chili flakes or sriracha, cornstarch, and water until smooth.
Combine: Return tofu to the pan with vegetables, pour in the sauce, and stir to coat. Let it simmer for 2–3 minutes until the sauce thickens and everything is well coated.
Serve: Remove from heat and serve immediately over rice or noodles.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

Use tempeh or seitan instead of tofu for a different protein option.
Add mushrooms or zucchini for extra veggies.
Make it extra spicy with more chili flakes or a dash of chili oil.
Use coconut aminos for a soy-free version.
Swap rice for quinoa or cauliflower rice for a low-carb option.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm in a skillet over medium heat until heated through. You can also microwave it in 1-minute intervals, stirring in between. Add a splash of water if the sauce has thickened too much during storage.

FAQs

How can I make this dish gluten-free?

Use tamari or coconut aminos instead of soy sauce to keep it gluten-free.

What’s a good substitute for tofu?

You can substitute tofu with tempeh, chickpeas, or seitan for a different texture and protein source.

Can I use store-bought vegan honey?

Yes, store-bought vegan honey works great, or you can stick with maple syrup or agave nectar.

Is this recipe spicy?

It has a moderate heat level, but you can adjust the spice by controlling how much chili flakes or sriracha you use.

Can I make the sauce ahead of time?

Absolutely. You can make the sauce up to 3 days in advance and store it in the refrigerator.

What kind of oil is best for stir-frying?

Sesame oil adds great flavor, but any neutral oil like olive oil or avocado oil works well.

Can I freeze this stir fry?

It’s best fresh, but you can freeze it. Note that the texture of the tofu may change slightly upon thawing.

Do I have to press the tofu?

Yes, pressing tofu helps remove excess water, which allows it to crisp up better during cooking.

Can I add noodles to this stir fry?

Yes, stir-fried noodles like rice noodles or udon work well with this recipe.

How do I keep the vegetables crisp?

Don’t overcook them; stir-fry over high heat for just a few minutes to maintain their crunch.

Conclusion

This Vegan Spicy Honey Garlic Stir Fry is a quick, vibrant, and satisfying dish perfect for busy weeknights or meal prepping. With its sweet and spicy sauce and crisp-tender veggies, it’s a healthy yet indulgent choice that’s sure to please everyone at the table. Try it once, and it just might become a staple in your kitchen.

Vegan Spicy Honey Garlic Stir Fry

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Vegan Spicy Honey Garlic Stir Fry is a bold and vibrant dish featuring crispy tofu, fresh vegetables, and a sticky-sweet, spicy garlic sauce made with a vegan honey alternative. Ready in under 30 minutes, it’s a quick, healthy, and flavorful meal.

Author: Laura
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Main Dish
Method: Stir Fry
Cuisine: Asian-Inspired
Diet: Vegan

Instructions

Press tofu to remove excess water, then cut into cubes and toss with cornstarch until lightly coated.

Heat oil in a wok or large skillet over medium-high heat. Fry tofu until golden and crispy on all sides. Remove and set aside.
In the same pan, sauté garlic and ginger for about 30 seconds until fragrant.
Add broccoli, carrots, bell pepper, and snow peas. Stir fry 4–6 minutes until crisp-tender.
In a bowl, whisk together maple syrup, soy sauce, rice vinegar, chili flakes or sriracha, cornstarch, and water until smooth.
Return tofu to the pan, pour in sauce, and stir to coat. Simmer for 2–3 minutes until sauce thickens.
Remove from heat and serve hot over rice or noodles.

Notes

Swap tofu for tempeh, seitan, or chickpeas for variety.
Add zucchini, mushrooms, or baby corn for more veggies.
Adjust spice level by increasing or reducing chili flakes or sriracha.
For a soy-free version, use coconut aminos instead of soy sauce.
Best served fresh, but leftovers store well up to 4 days.

Nutrition

Serving Size: 1 serving
Calories: 280
Sugar: 12g
Sodium: 540mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 4g
Protein: 13g
Cholesterol: 0mg