Vegan Stir-Fry With Hoisin Sauce and Coconut Rice

A stir-fry is a great way to get plenty of vegetables on the family dinner table, and this vegan recipe is no exception. Bell peppers, mushrooms, and bean sprouts are cooked in a flavorful mixture of hoisin sauce, lime juice, and ginger bringing a hint of sweetness and tang to the dish. Honey is offered in the ingredient list, but if you need the dish to be vegan just omit it. Tofu contributes the protein as well as another texture, and the coconut rice offers the perfect bed for soaking up the sauce. Feel free to switch up the vegetables according to what's in season or personal tastes.

Ingredients

For the Sauce:

1/4 cup fresh lime juice, from 2 to 3 limes

3 tablespoons hoisin sauce

1 teaspoon honey, optional

2 tablespoons minced fresh ginger

1/2 teaspoon red pepper flakes

1/3 cup chopped fresh cilantro

For the Rice:

1 tablespoon coconut oil

1 cup jasmine rice

1 cup coconut milk

1 cup water

For the Stir Fry:

1 tablespoon coconut oil (or other high-heat oil for frying)

1 block firm or extra-firm tofu, pressed and cut into 1/2-inch cubes

1 red bell pepper, sliced into 1/2-inch strips

1 yellow bell pepper, sliced into 1/2-inch strips

1/3 cup fresh shiitake mushrooms

2 cups fresh mung bean sprouts