5-Minute Vegan Stir Fry Sauce

This easy vegan stir fry sauce is made with simple pantry ingredients, fresh garlic, and ginger. It's sweet, savory, slightly spicy, and cooks in just 5 minutes into a glossy sauce that's perfect for tossing with crispy tofu, noodles, or stir-fried vegetables.

You can also make it ahead of time for quick and easy weeknight dinners.

Ingredients

You only need a handful of pantry staples and a few fresh aromatics to make this homemade stir fry sauce.

Fresh Ginger and Garlic: These are the base of the sauce. I prefer fresh over powdered because they give it a more pronounced flavor.

Low-Sodium Soy Sauce or Tamari: Adds savory, salty flavor without making the sauce overly salty.

Maple Syrup: Balances the salty tamari and tangy rice vinegar with a little sweetness.

Rice Vinegar: Adds acidity to balance the sweet and savory ingredients.

Red Chili Flakes: Add a little heat. Adjust the amount depending on how spicy you like your sauce.

Cornstarch: Thickens the sauce as it simmers, giving it a glossy consistency that coats vegetables and tofu.

Toasted Sesame Oil: Stirred in at the end for a nutty, toasted flavor.

See recipe card for quantities.

How to Make This Recipe

The full written recipe can be found in the recipe card below.

Step 1: Whisk together the water, low-sodium tamari, maple syrup, rice vinegar, red chili flakes and cornstarch until smooth and no cornstarch lumps remain. Set aside.

Step 2: Heat a small frying pan over medium heat. Add a splash of olive oil, followed by the minced garlic and ginger. Cook for 1-2 minutes, stirring frequently, until fragrant. Be careful not to burn the garlic.

Step 3: Give the sauce mixture another whisk to redistribute the cornstarch, then pour it into the pan. Bring to a gentle boil, reduce the heat to medium-low, and simmer for about 3 minutes, stirring until thickened.

Step 4: Take off the heat and stir in the toasted sesame oil.

Taste and adjust: Before adding the sauce to your stir-fry, taste it and adjust as needed. Add a little more maple syrup for sweetness, rice vinegar for acidity, or red chili flakes for heat.

Garnish with sesame seeds, sliced green onions, or additional red chili flakes, if desired.

Substitutions & Variations

Customize this homemade stir-fry sauce recipe to suit your taste!

Make it gluten-free: Use certified gluten-free tamari instead of regular soy sauce.

Make it soy-free: Swap the tamari for coconut aminos. Keep in mind that coconut aminos are sweeter and less salty, so you may want to reduce the maple syrup and adjust the seasoning to taste.

Swap the sweetener: Use agave syrup or light brown sugar instead of maple syrup.

No fresh ginger or garlic? Fresh is my preference, but you can start with ¼ teaspoon each of ground ginger and garlic powder and adjust to taste.

Make it spicy: Add extra red chili flakes or a little sriracha or chili garlic sauce for more heat.

How to Use This Stir Fry Sauce

Cook your vegetables and tofu first, then add the prepared sauce toward the end of cooking. Toss everything together until evenly coated and heated through.

Since the sauce is already thickened, you may need to add a splash of water as you toss it with the vegetables, especially if you're reheating it from the refrigerator.

My favorite way to use this sauce is with crispy tofu, broccoli, bell peppers, and carrots served over rice. It's also delicious tossed with noodles for a quick weeknight dinner.

Storage

Refrigerate: Let the sauce cool, then transfer it to an airtight container and refrigerate for up to one week.

Reheat: Warm gently in a saucepan or add directly to your cooked vegetables or tofu. Stir in a splash of water if the sauce has thickened in the refrigerator.

Freeze: Freeze the cooled sauce in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.

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