1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Vegan Sticky Korean BBQ Stir Fry Extended Only

Time required:
50 min

Note: Nutritional information above has been estimated. Results may vary. Information is provided for convenience and does not constitute professional nutritional advice.

(8 Servings)

  • 2 white potatoes peeled and cubed
  • 1 cup of soy sauce
  • 1/4th white onion diced
  • 1/2 cup freshly chopped cilantro
  • 1 cup of snow peas
  • 3 cups pre-cooked brown rice
  • ½ red pepper diced
  • ½ green pepper diced
  • ½ poblano pepper diced
  • 2 cups broken up broccoli florets
  • 1 carrot diced
  • ½ cup white button mushrooms
  • 1 pack of firm tofu drained and cubed
  • 2 tablespoons of Coconut oil
  • ½ cup of slivered almonds

Korean BBQ Sauce Ingredients:

  • 1 cup soy sauce
  • 1/2 cup brown sugar
  • 1 tablespoon of rice vinegar
  • 1 clove of garlic
  • 2 table spoons of toasted sesame oil
  • 1 tablespoon black pepper
  • 1 teaspoon tapioca flour
  • 1 teaspoon ground ginger


  1. Combine ingredients to make Korean bbq sauce into blender and blend until smooth.
  2. Put chopped potatoes and tofu in a large mixing bowl. Add 1 cup of Korean bbq sauce and ¼ cup chopped cilantro.
  3. Massage mixture into potatoes and tofu vigorously for 5 minutes. Let stand for another 10 minutes.
  4. Sauté potato and tofu mixture for 10 minutes until browned on each side.
  5. Add in the rest of your pre-cut veggies. Then sauté with coconut oil, 1 cup of soy sauce and the remainder of your Korean bbq mixture until veggies are tender yet firm.
  6. Spoon 1 cup of stir fry on you plate and top with a tablespoon of silvered almonds.
  7. Let your taste buds do backflips!

You might also like:

Other recipes: