Vegan Stir-Fry With Hoisin Sauce and Coconut Rice

Vegan Stir-Fry With Hoisin Sauce and Coconut Rice

The Spruce / Diana Chistruga

  • Total: 25 mins
  • Prep: 15 mins
  • Cook: 10 mins
  • Servings: 4 servings
Nutritional Guidelines (per serving)
484 Calories
26g Fat
47g Carbs
22g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4
Amount per serving
Calories 484
% Daily Value*
Total Fat 26g 33%
Saturated Fat 18g 88%
Cholesterol 0mg 0%
Sodium 214mg 9%
Total Carbohydrate 47g 17%
Dietary Fiber 11g 38%
Total Sugars 8g
Protein 22g
Vitamin C 141mg 705%
Calcium 385mg 30%
Iron 7mg 38%
Potassium 794mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A stir-fry is a great way to get plenty of vegetables on the family dinner table, and this vegan recipe is no exception. Bell peppers, mushrooms, and bean sprouts are cooked in a flavorful mixture of hoisin sauce, lime juice, and ginger bringing a hint of sweetness and tang to the dish. Honey is offered in the ingredient list, but if you need the dish to be vegan just omit it. Tofu contributes the protein as well as another texture, and the coconut rice offers the perfect bed for soaking up the sauce. Feel free to switch up the vegetables according to what's in season or personal tastes.

Ingredients

For the Sauce:

  • 1/4 cup fresh lime juice (from 2 to 3 limes)

  • 3 tablespoons hoisin sauce 

  • Optional:

    1 teaspoon honey

  • 2 tablespoons minced fresh ginger

  • 1/2 teaspoon red pepper flakes

  • 1/3 cup fresh cilantro, chopped

For the Rice:

  • 1 tablespoon coconut oil

  • 1 cup jasmine rice

  • 1 cup coconut milk

  • 1 cup water

For the Stir Fry:

  • 1 tablespoon coconut oil (or other high-heat oil for frying)

  • 1 block firm or extra-firm tofu, pressed and cut into 1/2-inch cubes

  • 1 red bell pepper, sliced into 1/2-inch strips

  • 1 yellow bell pepper, sliced into 1/2-inch strips

  • 1/3 cup fresh shiitake mushrooms 

  • 2 cups fresh mung bean sprouts

Steps to Make It

Note: while there are multiple steps to this recipe, this dish is broken down into workable categories to help you better plan for preparation and cooking.

Make the Sauce

  1. Gather the sauce ingredients.

    vegan stir fry sauce ingredients

    The Spruce / Diana Chistruga

  2. In a small bowl, whisk together the lime juice, hoisin sauce, honey (if using), ginger, red pepper, and cilantro. Mix thoroughly to incorporate. Set aside.

    vegan stir fry sauce ingredients mixed together in a bowl

    The Spruce / Diana Chistruga

Make the Rice

  1. Gather the rice ingredients.

    coconut rice ingredients

    The Spruce / Diana Chistruga

  2. Heat the coconut oil in a medium-sized saucepan over medium-high heat.

    oil in a saucepan

    The Spruce / Diana Chistruga

  3. Add the rice and sauté for 1 minute.

    rice in a saucepan

    The Spruce / Diana Chistruga

  4. Add the coconut milk and water to the saucepan. 

    rice, coconut milk and water in a saucepan

    The Spruce / Diana Chistruga

  5. Bring the contents to a rolling simmer, turn the heat down to low, and cook for 15 to 20 minutes, until the rice is done.  

    rice cooking with coconut milk in a saucepan

    The Spruce / Diana Chistruga

  6. Fluff with a fork and set aside to keep warm.

    fluff coconut rice with fork

    The Spruce / Diana Chistruga

Make the Stir Fry 

  1. Gather the ingredients for the stir-fry.

    Vegan Stir-Fry With Hoisin Sauce and Coconut Rice ingredients

    The Spruce / Diana Chistruga

  2. In a large skillet or wok, heat the coconut oil over medium-high heat.

    oil in a wok

    The Spruce / Diana Chistruga

  3. Add the tofu, stirring frequently until it is golden brown on all sides, 4 to 6 minutes.

    tofu cooking in a wok

    The Spruce / Diana Chistruga

  4. Add the peppers and mushrooms and fry for an additional 2 minutes.

    tofu with peppers and mushrooms in a wok

    The Spruce / Diana Chistruga

  5. Add the mung beans sprouts and the stir-fry sauce, and stir to incorporate.

    mung beans sprouts and the stir-fry sauce added to peppers and tofu in the wok

    The Spruce / Diana Chistruga

  6. When the mung bean sprouts are heated through (but not wilted), remove the pan from the heat.

    mung beans sprouts and the stir-fry sauce cooking with peppers and tofu in the wok

    The Spruce / Diana Chistruga

  7. Place one scoop of rice into the bottom of 4 individual shallow bowls.

  8. Add the desired amount of the stir-fry mixture on top of each mound of rice.

    Vegan Stir-Fry With Hoisin Sauce and Coconut Rice

    The Spruce / Diana Chistruga

  9. Serve hot and enjoy.

Tips

  • It may be tempting to skip the step for pressing the tofu, but it is definitely worth it. Tofu holds a lot of liquid, which will seep out into the pan and prevent the tofu from developing a nice outer crust.
  • Make sure to turn off the pan once the vegetables are cooked al dente, with just a hint of crunch. Letting them sit too long in the pan will yield a somewhat mushy, much less desirable result.