| Prep: 20 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 287 | 19g | 3g | 17g |
| sugars | fibre | protein | salt |
| 6g | 3g | 11g | 1.2g |
Why I Love Thai Vegan Thai Mixed Vegetable Stir-Fry
There’s something special and quintessentially comforting about a well-crafted stir-fry. The perfect medley of vibrant vegetables, crispy tofu, and a sweet-spicy sauce. One of my absolute favorites is the Vegan Thai Mixed Vegetable Stir-Fry. This recipe invites you on a culinary journey to Thailand, miles away from the salty breezes of my home in the Atlantic coast of Maine where I usually draw my inspiration. It’s an exciting change from my New England seafood expertise, incorporating flavorful Thai cuisine.
Hearty and Healthy Ingredients
This Vegan Thai Mixed Vegetable Stir-Fry dishes out an ensemble of colorful vegetables, each lending their unique textures and flavors. We have the crunch of red and green bell peppers, the nuttiness of broccoli florets, the subtle sweetness of carrot slices, and the juicy snap of peas. The surprise elements of baby corn and water chestnuts add a fun twist, while the firm tofu imparts a delightful chewiness.
But what truly ties these ingredients together in a harmonious dance is the exquisite stir-fry sauce. Grated ginger, vegetable broth, soy sauce, and cornstarch create a rich and thick base. Peanut butter gives a creamy depth that marries beautifully with the zesty punch of fresh lime juice. The Thai sweet chili sauce seals the deal with its mellow sweetness and mild heat. And who can forget the final garnishing of sliced green onions and a sprinkle of fresh cilantro? The entire dish is a vibrant celebration of flavors and textures that fill your plate with delicious nutrition.
A Fusion of Cultures on Your Plate
Asian cuisine, particularly Thai, has a unique ability to balance the five fundamental taste senses in each dish or the overall meal: hot (spicy), sour, sweet, salty, and bitter. And our Vegan Thai Mixed Vegetable Stir-Fry respects this equilibrium impeccably. Each bite welcomes a symphony of flavors, exciting your taste buds with its complexity and nuance. While I didn’t start my culinary journey with an Asian focus—my background is steeped in comforting New England seafood dishes—I’ve found a deep appreciation for these multi-faceted recipes and the captivating cultures they come from. Rick Stein, a prominent chef known for his genuine love for world cuisines, also greatly inspires me in this journey. Are we straying away from the Atlantic coast with this recipe? Yes. Is it worth it? Absolutely.
Moving away from my seafood-style recipes and introducing my daughters, Erin and Samantha, to this incredible fusion of flavors wasn’t easy, but definitely rewarding. The Vegan Thai Mixed Vegetable Stir-Fry has now become a stunning favorite at our family dinner, bridging the gap between the familiar and the exotic. And considering how much they—like myself—cherish their mom’s clam chowder, that’s quite a feat!
So whether you’re an ardent vegan food lover looking for an offbeat recipe to impress at your next dinner party, or just a home cook looking to hop on a delicious culinary adventure, give this Vegan Thai Mixed Vegetable Stir-Fry a shot. Trust me, you’ll be coming back for seconds!
What You’ll Need
- 3 tablespoons Peanut oil
- 2 cloves Garlic, minced
- 2 Red bell peppers, thinly sliced
- 2 cups Broccoli florets
- 1 medium-sized Carrot, peeled and thinly sliced
- 1 cup Snap peas, ends trimmed
- 1 cup Baby corn, chopped
- 1/2 cup Water chestnuts, sliced
- 1 Green bell pepper, thinly sliced
- 1 cup Firm tofu, cubed
- 1 tablespoon freshly grated Ginger
- 1/2 cup Vegetable broth
- 1/3 cup Soy sauce
- 1 tablespoon Cornstarch
- 1/2 cup Unsweetened peanut butter
- 1/2 cup Fresh lime juice
- 3 tablespoons Thai sweet chili sauce
- 3 Green onions, sliced
- 1/2 cup Fresh cilantro, chopped
- Salt and pepper, to taste
Method
Step One
Start by preparing your ingredients. Mince the garlic, thinly slice the red and green bell peppers and carrot, trim the snap peas, chop the baby corn, slice the water chestnuts, cube the firm tofu and grate the ginger. Once all your vegetables and tofu are prepared, set them aside.
Step Two
Heat up the peanut oil in a large skillet or wok over medium heat. Once the oil is hot, add in the minced garlic and grated ginger and sauté until they become aromatic. Be careful not to burn them.
Step Three
Add in the bell peppers, broccoli, carrots, snap peas, baby corn, and water chestnuts. Sauté these vegetables for about 5-7 minutes, until they soften but are still a bit crisp.
Step Four
As the vegetables are cooking, add the cubed tofu. Continue to sauté until the tofu is browned on all sides – this should take roughly another 5 minutes.
Step Five
In a separate bowl, whisk together the vegetable broth, soy sauce, cornstarch, unsweetened peanut butter, fresh lime juice, and Thai sweet chili sauce until they’re well combined.
Step Six
Once the tofu is browned, pour your prepared sauce from Step Five into the skillet or wok. Stir everything together, ensuring all the ingredients are well coated in the sauce. Let this cook for a couple minutes until the sauce thickens up a bit.
Step Seven
Add salt and pepper to taste. Then, top with the sliced green onions and fresh cilantro before serving.
Remember, you can adjust the flavors as necessary – more soy sauce for saltiness, more sweet chili sauce for sweetness and heat, or more peanut butter for creaminess. Enjoy your Vegan Thai Mixed Vegetable Stir-Fry!
