I made this 6-ingredient vegan stir-fry 10 times — still obsessed

I don’t gatekeep weeknight magic.

This 6-ingredient vegan stir-fry has been my ride-or-die for months, and every time I think I’m over it, I make it again and remember why I can’t quit.

It’s fast.

It’s crispy where it should be and glossy everywhere else.

And you can make it with stuff that lives in your pantry and freezer.

Let’s cook.

What you need

Six ingredients. That’s it. I don’t count water, black pepper, or optional garnishes because those are “house staples.”

The core six:

• Extra-firm tofu (14 oz / 400 g), drained

• Frozen stir-fry vegetable mix (about 1 lb / 450 g)

• Soy sauce or tamari (3 Tbsp)

• Maple syrup (1½ Tbsp)

• Cornstarch (2 Tbsp, divided)

• Neutral oil like avocado, canola, or grapeseed (2 Tbsp)

Optional, not counted: sliced scallions, sesame seeds, chili flakes, a squeeze of lime, cooked rice or noodles.

Why frozen veg? Consistency. Frozen stir-fry blends are prepped, blanched, and cut to an even size, so they cook predictably and stay vibrant.

The game plan

Here’s the high-level picture of what we’re doing.

• Crisp the tofu so it can stand up to sauce.

• Flash-sear the veggies so they’re charred at the edges but still snappy.

• Toss everything in a shiny, salty-sweet glaze that clings.

That’s the whole move. No special wok required—any large skillet works if you preheat it properly.

Step-by-step method

1) Prep the tofu (2 minutes):
Pat the block dry. Slice into ½-inch cubes. Toss in 1 Tbsp cornstarch until lightly coated.

2) Make the sauce (1 minute):
In a small bowl, whisk 3 Tbsp soy sauce/tamari, 1½ Tbsp maple syrup, 1 Tbsp cornstarch, and ⅓ cup water. Set aside.

3) Crisp the tofu (6–8 minutes):
Heat 1 Tbsp oil in a large nonstick skillet over medium-high heat until it shimmers. Add tofu in a single layer. Don’t fuss. Let it sit 2–3 minutes to form a crust, then flip occasionally until golden on most sides. Transfer to a plate.

4) Sear the veg (4–5 minutes):
Add the remaining 1 Tbsp oil. When it shimmers, add the frozen veggie mix straight from the bag. Cook undisturbed for 90 seconds to get contact and color, then stir every minute until edges char slightly and steam subsides.

5) Sauce and finish (1–2 minutes):
Return tofu to the pan. Stir the sauce, pour it in, and toss. It’ll go from thin to glossy in about a minute. If it gets too thick, splash in another tablespoon of water. Grind in pepper, taste, and adjust saltiness with a touch more soy if needed.

6) Serve:
Over rice or noodles, with sesame seeds and scallions if you’ve got them. Eat hot.

Why this works

Three little levers do the heavy lifting here.

• Starch + heat = crisp tofu. A dusting of cornstarch creates micro-crunch that can handle sauce without turning soggy. As noted by J. Kenji López-Alt, when tofu is destined for stir-fry, a simple cornstarch coating helps it “stay crisp even after saucing.”

• Frozen veg behave. They’re blanched before freezing, so they sear fast and don’t weep as much as raw, water-heavy veg—exactly what you want for a quick char.

• Balanced glaze. Soy gives salt and umami, maple brings round sweetness and browning, vinegar isn’t in the base recipe but you can add a squeeze of lime at the end for brightness if you want (still optional!). Cornstarch locks it to every surface.

I’ve mentioned this before but the “don’t crowd the pan” advice matters most with wet ingredients. Space equals evaporation, and evaporation equals browning.

Flavor swaps

Six ingredients doesn’t mean one note. Rotate the dial based on mood or what’s in the door of your fridge.

• Spicy: Add 1–2 tsp chili-garlic sauce or gochujang to the sauce (just keep total liquid about the same).

• Gingery: Microplane a thumb of fresh ginger into the sauce (optional add-in).

• Citrusy: Finish with lime juice and zest right off the heat for lift.

• Nutty: Toast sesame seeds in the dry pan for 60 seconds before plating, then sprinkle generously.

• Smoky: A few drops of toasted sesame oil after cooking (not counted; think of it like perfume—one dab).

My best tips

These are the small things that make it restaurant-good every single time.

• Start hotter than you think. Preheat the pan until a drop of water skitters like a little spaceship. If it just sits there, wait.

• Don’t stir the tofu right away. Give it those first undisturbed minutes so the crust actually forms.

• Keep veg moving once they’re seared. We want charred kisses, not a steamed pile-up.

• Taste at the end. Salt is situational—soy brands vary. As Samin Nosrat puts it, “Season food with the proper amount of salt at the proper moment,” which is usually right before serving for dishes like this.

• Sauce last, then off. Once the glaze turns clear and shiny, kill the heat. Overcooking at this point tightens tofu and dulls veg.

Make-ahead moves

Meal prep without the mush.

• Cube + coat tofu in the morning and stash it covered in the fridge. The light cornstarch jacket helps it dry out a touch—great for crisping.

• Pre-mix the sauce up to 48 hours ahead. It’ll settle; just whisk before using.

• Cook rice in bulk and portion into single-serving containers. Reheat with a teaspoon of water, covered, for fluffy grains.

• Leftovers keep 3–4 days in a sealed container. Reheat in a skillet with a splash of water to re-gloss the sauce.

Troubleshooting

If something goes sideways, here’s how to fix it fast.

• My tofu won’t brown. The pan wasn’t hot enough, or the cubes were crowded. Do it in batches if needed. Remember: moisture has to evaporate before browning happens. High heat, dry surfaces, and space solve this.

• The sauce clumped. Cornstarch sinks. Always whisk right before pouring. If it tightens too quickly, thin with water a tablespoon at a time over low heat.

• Veg are soggy. You stirred constantly at the start or used low heat. Give them that early 90-second sear untouched, then toss.

• Too salty. Different soy sauces hit differently. Add a splash of water and a little more maple to rebalance, and finish with lime.

• Too sweet. Next time, drop the maple by ½ Tbsp and add a grind of black pepper or a pinch of chili flakes now to balance.

Serving ideas

You can keep this minimalist or turn it into a full spread.

• Over rice or chewy noodles with scallions, sesame seeds, and chili oil.

• Lettuce cups with a squeeze of lime for a crunchy, fresh route.

• Roll into nori with rice for a quick, snacky hand roll situation.

• Top a grain bowl with cucumber, carrot ribbons, and edamame for texture on texture.

Nutrition notes

Not a lab print-out, just what matters to most of us.

• Protein: A 14-oz block of extra-firm tofu brings roughly 30–36 grams of protein to the pan, which spreads nicely over two big or three moderate servings.

• Fiber + micronutrients: Frozen stir-fry blends usually pack broccoli, snap peas, carrots, bell peppers, and mushrooms—aka fiber, vitamin C, beta carotene, and potassium without extra prep.

• Sodium awareness: Tamari/soy is salty; if you’re watching sodium, start with 2 Tbsp and add the last tablespoon to taste at the end.

The printable recipe

Six-Ingredient Vegan Stir-Fry (serves 2–3)

• 14 oz (400 g) extra-firm tofu, drained and cubed

• 1 lb (450 g) frozen stir-fry vegetables

• 3 Tbsp soy sauce or tamari (start with 2 Tbsp; add to taste)

• 1½ Tbsp maple syrup

• 2 Tbsp cornstarch, divided

• 2 Tbsp neutral oil

Sauce: Whisk soy/tamari, maple syrup, 1 Tbsp cornstarch, and ⅓ cup water.

Tofu: Toss cubes with 1 Tbsp cornstarch. Sear in 1 Tbsp oil over medium-high heat until golden; remove.

Veg: Add 1 Tbsp oil. Sear frozen veg 90 seconds without stirring, then cook 3–4 minutes, tossing occasionally.

Finish: Return tofu. Stir sauce; pour in. Toss 60–90 seconds until glossy. Season with pepper. Serve hot over rice or noodles. Garnish if you like.

A final nudge: cooking is more fun when you know why things work.

This one earns a permanent spot in the weeknight rotation. See you on the other side of the skillet.