15-Minute Vegan Stir Fry (UK Supermarket Ingredients)

Stir fries are the ultimate vegan weeknight meal — fast, flexible, and you can use whatever vegetables are in the fridge. The sauce recipe below works with everything.

The sauce (makes enough for 2–3 servings)

• 3 tbsp soy sauce (always vegan)
• 1 tbsp sesame oil
• 1 tbsp sweet chilli sauce (most UK brands are vegan)
• 1 tbsp rice vinegar or lime juice
• 1 tsp cornflour mixed with 2 tbsp water
• 1 clove garlic, minced
• 1 tsp fresh ginger, grated (or ½ tsp ground ginger)

The stir fry

• 300g firm tofu, pressed and cubed (or use pre-marinated tofu from the supermarket — much easier)
• 1 bag stir fry vegetables (Tesco, Sainsbury’s, Aldi all sell these for about £1) OR chop your own: peppers, broccoli, mangetout, baby corn, beansprouts
• 2 nests of egg-free noodles (most supermarket straight-to-wok noodles are vegan — check yours)
• 1 tbsp vegetable oil for frying

Method

1. Prep the sauce. Mix all sauce ingredients in a small bowl. Set aside.
2. Fry the tofu. Heat oil in a wok or large frying pan over high heat. Add the tofu cubes and fry for 4–5 minutes, turning occasionally, until golden and crispy. Remove and set aside.
3. Cook the veg. Add the vegetables to the same pan. Stir fry for 3–4 minutes until tender-crisp. Add the noodles and toss for another minute.
4. Sauce. Pour over the sauce, add the tofu back in, and toss everything together for 1–2 minutes until the sauce thickens and coats everything.
5. Serve immediately. Top with sesame seeds, sliced spring onion, or crushed peanuts.

Tofu tips

If you find tofu bland, the pre-marinated versions from supermarkets (Cauldron, Tofoo Co) are much more flavourful and require no pressing. Alternatively, marinate plain tofu in soy sauce and sriracha for 20 minutes before frying.

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