My Basic Stir-Fry Sauce

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Recipe by Emily the Vegan

Being a poor vegan college kid, I rely heavily on vegetable (and tofu!) stir fry because it's quick, delicious, pretty healthy, and relatively cheap. After messing around with sauces for about a year, this is the one that I've stuck with. I generally buy whatever veggies are convenient or cheap. My favorites are: broccoli, onion, carrot, red pepper, napa cabbage, mushrooms, baby corn, tofu or seitan, zucchini, etc. Mix & match...pick your favorites. This sauce compliments it all well!

Ingredients Nutrition

  • 2 tablespoons soy sauce
  • 1 tablespoon kikoman teriyaki sauce
  • 1 tablespoon agave nectar
  • 1 teaspoon mirin
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon huy fong garlic and red chile paste
  • 1 small garlic clove, minced


  1. Combine all ingredients. Add to stir fry after your last veggie ingredient has been added.
  2. If you're using tofu, press and marinate the tofu in the sauce before you add it to the stir fry.

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