Ingredients
Stir-Fry Sauce
- ½ cup vegetable broth or vegan chicken broth
- ¼ cup soy sauce or tamari
- ¼ cup water
- ¼ cup agave
- 1 tbsp toasted sesame oil
- Red pepper flakes, to taste
- 1 tbsp cornstarch
Vegetables
- 2 tbsp olive oil, divided
- 2 cups broccoli florets
- 1 cup cauliflower florets
- 1 carrot, peeled and chopped
- 1 white or yellow onion, sliced
- 5 garlic cloves, minced, or to taste
- 1-inch piece fresh ginger, minced
- Salt and black pepper, to taste
- Chopped green onions, for garnish
Optional Protein
- Crispy tofu
- Seitan chicken
For Serving
- Steamed jasmine or white rice
- Sesame seeds
- Chili garlic oil, optional
Servings
Yields
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Linked Recipes
Crispy Tofu
Homemade Seitan
Preparation
Step 1
Whisk together the vegetable broth, soy sauce, water, agave, sesame oil, red pepper flakes, and cornstarch until smooth. Set aside.
Step 2
Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Step 3
Toss the broccoli, cauliflower, and carrots with 1 tablespoon olive oil, salt, and pepper.
Step 4
Spread the vegetables in a single layer and roast for 25–35 minutes, stirring halfway through, until tender and caramelized.
Step 5
Heat the remaining olive oil in a large skillet or wok over medium heat.
Step 6
Add the onion and cook for 5–7 minutes, until softened and lightly golden.
Step 7
Stir in the garlic and ginger and cook for 30–60 seconds.
Step 8
Add the roasted vegetables to the skillet and toss gently.
Step 9
Pour in the sauce and cook for 2–4 minutes, stirring frequently, until thickened.
Step 10
If using tofu or seitan, stir it in and cook for another 1–2 minutes.
Step 11
Serve over rice and garnish with green onions, sesame seeds, and chili garlic oil if desired.
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