CR1S · Adapted

513 cooked it

Vegan Asian Stir-Fry

Name: Vegan Asian Stir-Fry
Cook time: 25 min
Total time: 25 min
Yield: 4 portions
Cuisine: Asian Fusion
Ingredients: 400 g Firm tofu; 250 g Broccoli florets; 300 g Bell pepper (mixed colors); 150 g Snap peas; 150 g Carrots; 4 pcs Garlic cloves; 20 g Fresh ginger; 45 ml Tamari or soy sauce; 15 ml Rice vinegar; 15 ml Sesame oil; 30 ml Neutral oil (vegetable, canola, or peanut); 10 ml Maple syrup or agave nectar; 15 g Sesame seeds; 30 g Spring onion (green parts)

Asian Fusion cuisine

Contains allergens

SoySesamePeanuts

Auto-detected — always check product labels

CR1S halves the time

50 minCR1S: 25 min

⏱ 25 min👤 4 portions🔥 220 kcal★★★★★Easy

Energy / portion220 kcal · 920 kJ

PROTEIN

12г

FAT

9г

CARBS

18г

A vibrant, quick stir-fry loaded with crisp vegetables and tofu, seasoned with soy, ginger, and garlic. Perfect served over rice or noodles.

vegetarianvegangluten-free

Ingredients

Firm tofu400 g

Broccoli florets250 g

Bell pepper (mixed colors)300 g

Snap peas150 g

Carrots150 g

Garlic cloves4 pcs

Fresh ginger20 g

Tamari or soy sauce45 ml

Rice vinegar15 ml

Sesame oil15 ml

Neutral oil (vegetable, canola, or peanut)30 ml

Maple syrup or agave nectar10 ml

Sesame seeds15 g

Spring onion (green parts)30 g

Steps

Prepare all ingredients: press and cube tofu, cut vegetables, mince garlic and ginger. Mix tamari, rice vinegar, sesame oil, and maple syrup in a small bowl.

⏱ 10 min💡 Having all ingredients prepped (mise en place) ensures the stir-fry cooks quickly without pause.

Install the knife into the GastroLab bowl. Add neutral oil and garlic. On touchscreen: select Manual → set 100°C, Speed 8, Time 1 min. Press knob to start. This blooms the garlic aroma.

GastroLab:Install knife. On touchscreen: Manual → 100°C, Speed 8, 1 min → press knob.

⏱ 1 min💡 Garlic burns easily; keep the time short and temperature high so it perfumes the oil without charring.

Add tofu cubes. On touchscreen: set Time 2 min, press knob. Let the tofu lightly toast and absorb flavour.

GastroLab:Add tofu. On touchscreen: adjust Time to 2 min → press knob.

⏱ 2 min💡 Tofu will develop a slight golden exterior, improving texture and flavour absorption.

Add harder vegetables first (carrots, broccoli, bell pepper). On touchscreen: set Time 3 min, press knob.

GastroLab:Add carrots, broccoli, bell pepper. On touchscreen: adjust Time to 3 min → press knob.

⏱ 3 min💡 Firmer vegetables take longer; adding them before softer ones ensures even cooking.

Add snap peas and the prepared sauce (tamari, vinegar, sesame oil, maple syrup). On touchscreen: set Time 2 min, press knob.

GastroLab:Add snap peas and sauce. On touchscreen: adjust Time to 2 min → press knob.

⏱ 2 min💡 The sauce will coat the vegetables and create a glossy finish; the high speed emulsifies the oils.

Stir-fry until all vegetables are tender-crisp and sauce is well incorporated. When the knob returns to resting position, the cook is complete.

0💡 Do not overcook; vegetables should retain a slight firmness for best texture and nutrient retention.

Carefully remove the knife from the bowl (it may be hot). Transfer the stir-fry to a serving dish or over rice/noodles. Garnish with sesame seeds and spring onion slices.

GastroLab:Hold knob 3 seconds to stop. Remove knife. Plate the stir-fry.

⏱ 2 min💡 Spring onions and sesame seeds add fresh, nutty notes that complete the dish.

Chef's note: Serve immediately over steamed jasmine rice, brown rice, or cooked noodles (soba, ramen, or rice noodles). Add a squeeze of fresh lime juice or a dash of sriracha for extra punch. Leftovers keep well in the refrigerator for 2–3 days and can be reheated gently.

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