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Vegan Asian Stir-Fry

Name: Vegan Asian Stir-Fry
Cook time: 25 min
Total time: 25 min
Yield: 4 portions
Cuisine: Asian (Pan-Asian)
Ingredients: 400 g firm tofu; 300 g bell peppers (mixed colors); 200 g broccoli florets; 150 g snap peas; 150 g carrots; 4 pcs garlic cloves; 20 g fresh ginger; 60 ml soy sauce; 30 ml rice vinegar; 15 ml maple syrup or agave nectar; 15 ml sesame oil; 30 ml vegetable oil; 100 ml water; 10 g cornstarch; 10 g sesame seeds; 2 pcs fresh spring onions

Asian (Pan-Asian) cuisine

Contains allergens

SoySesame

Auto-detected — always check product labels

⏱ 25 min👤 4 portions🔥 280 kcal★★★★★Easy

Energy / portion280 kcal · 1 172 kJ

PROTEIN

12г

FAT

14г

CARBS

24г

A vibrant, quick stir-fry loaded with crisp vegetables, tofu, and a savory-sweet sauce infused with ginger, garlic, and soy. Ready in under 30 minutes.

veganvegetariangluten-free

Ingredients

firm tofu400 g

bell peppers (mixed colors)300 g

broccoli florets200 g

snap peas150 g

carrots150 g

garlic cloves4 pcs

fresh ginger20 g

soy sauce60 ml

rice vinegar30 ml

maple syrup or agave nectar15 ml

sesame oil15 ml

vegetable oil30 ml

water100 ml

cornstarch10 g

sesame seeds10 g

fresh spring onions2 pcs

Steps

Prepare the sauce by mixing soy sauce, rice vinegar, maple syrup, sesame oil, and water in a bowl. Stir in the cornstarch slurry and set aside.

⏱ 3 min💡 Mix sauce in a separate bowl — it's not needed in the GastroLab yet.

Install the knife into the GastroLab. Add minced garlic and ginger. Select Food Processor mode on the touchscreen, set Speed 8, and run for 30 seconds to release their oils.

GastroLab:

Install knife. On touchscreen: select Food Processor → set Speed 8, Time 1 min → press knob to start. Stop after 30 sec by holding knob 3 seconds.

⏱ 1 min💡 Quick blooming of garlic and ginger builds aromatic depth.

Add cubed tofu and vegetable oil. Select Food Processor, Speed 6, and stir-cook for 3 minutes to lightly toast the tofu and infuse it with garlic-ginger flavor.

GastroLab:Add tofu and oil to bowl. On touchscreen: select Food Processor → set Speed 6, Time 3 min → press knob to start.

⏱ 3 min💡 This step flavors the tofu without full cooking; it will finish in the final mix.

Add all sliced and chopped vegetables (bell peppers, broccoli, snap peas, carrots). Use Food Processor, Speed 7, for 4 minutes to stir-fry them until crisp-tender.

GastroLab:

Add all prepared vegetables to the bowl. On touchscreen: select Food Processor → set Speed 7, Time 4 min → press knob to start.

⏱ 4 min💡 Vegetables should remain slightly firm for best texture; adjust time if you prefer softer vegetables (add 1–2 minutes).

Pour in the prepared sauce (soy, vinegar, maple, sesame oil, water, and cornstarch slurry). Use Food Processor, Speed 5, for 3 minutes to coat everything evenly and thicken the sauce.

GastroLab:Pour in the sauce. On touchscreen: select Food Processor → set Speed 5, Time 3 min → press knob to start.

⏱ 3 min💡 The cornstarch slurry will thicken as the mixture moves; you'll see the sauce cling to vegetables.

Remove the bowl from the GastroLab. Carefully lift and set aside the knife (keep fingers clear). Transfer stir-fry to serving plates.

GastroLab:

Hold knob 3 seconds to stop. Remove bowl. Lift knife out and set it on a clean surface. Pour stir-fry into bowls or onto rice.

⏱ 2 min💡 Knife will be hot; use tongs or a spoon handle to safely lift it out.

Garnish each portion with toasted sesame seeds and fresh spring onion slices. Serve immediately over steamed rice or noodles.

⏱ 2 min💡 Sesame seeds and spring onions add color, nutty flavor, and a fresh finish.

Chef's note: Serve over jasmine rice, brown rice, or rice noodles for a complete vegan meal. For extra heat, add a splash of sriracha or chili oil at the table. The stir-fry is best enjoyed immediately while vegetables are still crisp.

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