Vegan Stir-Fry with Hoisin Sauce and Coconut Rice

vegetable stirfry

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  • Total: 25 mins
  • Prep: 15 mins
  • Cook: 10 mins
  • Yield: Serves 4

If you feel like Thai-style dishes—with their exotic spices and a laundry list of ingredients—are too hard to replicate at home, this simple vegan hoisin sauce stir-fry recipe will have you thinking otherwise. Easy-to-find spices like ginger, red pepper flakes, and cilantro add a kick to this recipe. While, a jarred, Asian hoisin sauce brings a hint of sweetness (omit the honey to make it vegan). Use tofu in lieu of chicken to make this dish both vegetarian and vegan-friendly and choose in-season vegetables (when available) for a fresher taste. Served over coconut rice, this dish gives a special feel to any weeknight meal.


  • For the Sauce:
  • 1/4 cup fresh lime juice (2 to 3 limes)
  • 3 tablespoons jarred hoisin sauce (like Taste of Thai)
  • 1 teaspoon honey (omit for vegan version)
  • 2 tablespoons fresh ginger, minced
  • 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 block firm or extra firm tofu 
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1/3 cup fresh shiitake mushrooms 
  • 2 cups fresh mung bean sprouts
  • 1 tablespoon coconut oil (or other high-heat oil for frying)

Steps to Make It

Making the Sauce

  1. In a small bowl, whisk together the lime juice, hoisin sauce, honey (if using), ginger, red pepper, and cilantro. 

  2. Mix thoroughly to incorporate and set aside.

Making the Rice

  1. Heat one tablespoon of coconut oil in a medium-sized saucepan over medium-high heat.

  2. Add the rice and sauté for one minute.

  3. Add one cup of coconut milk and one cup of water to the saucepan. 

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

  5. Fluff with a fork.

Making the Stir-Fry 

  1. In a large skillet or wok, heat one tablespoon of coconut oil over medium-high heat.

  2. Add the tofu, stirring frequently until it is golden brown on all sides (approximately four to six minutes).

  3. Add the peppers and mushrooms and fry for an additional two minutes.

  4. Add the mung beans sprouts and the sauce, stir to incorporate.

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

  6. Place one scoop of rice or Israeli couscous into the bottom of a shallow bowl. Add the desired amount of the vegan hoisin sauce stir-fry mixture on top. Serve hot. 


  • Make sure to turn off the pan when your vegetables are cooked al dente, with just a hint of crunch. Cooking them as such will impress your dinner guests with a perfectly executed presentation, whereas letting them sit too long in the pan will yield a much less desirable result.
  • For a Thai-style dinner party, incorporate other vegetarian and vegan dishes into your ensemble, like this raw Pad Thai salad recipe, an easy Thai coconut soupThai-style spring rolls, and Thai yellow curry.