Whenever we travel, food is a huge part of that experience. We love to find new ways to cook when we get home. There’s something about Asian food that feels so healthy and warming and full of goodness. Inspired by our travels through Vietnam with kids one summer we created this super green vegan Vietnamese stir fry with cashews and tofu. It’s perfect as a winter pick-me-up or summer blast of goodness. Best of all this vegan stir fry is really easy to make too.
👩💻 About the author – Nichola is a family travel expert (and food fanatic) and has written for The Guardian, The Telegraph, LonelyPlanet Magazine and Wanderlust amongst many others. She’s spent over a decade travelling the world with her children and loves recreating recipes from those travels.
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WHAT IS THIS VEGAN VIETNAMESE STIR FRY WITH CASHEWS AND TOFU RECIPE?
This vegan Vietnamese stir fry is a quick, healthy plant-based meal packed with green vegetables, marinated tofu and crunchy roasted cashews, all coated in a rich, savoury hoisin and soy sauce.
Inspired by Vietnamese-style cooking, this dish focuses on fresh ingredients, fast cooking and bold flavours. It’s a one-pan vegan stir fry recipe that delivers a balance of texture and taste – crisp vegetables and tender tofu in a glossy, umami-rich sauce.
Perfect as a midweek dinner, this easy vegan stir fry recipe is ideal for anyone looking for a nutritious, flavour-packed meal that can be made in under 30 minutes.
A TASTE OF MY TRAVELS – WHERE IN THE WORLD IS THIS RECIPE FROM
This recipe draws inspiration from the vibrant food culture of Vietnam, where meals are built around fresh herbs, crisp vegetables and perfectly balanced flavours.
Vietnamese cooking is all about harmony – sweet, salty, sour and spicy elements coming together in one dish. Street food markets and family kitchens alike showcase quick stir-fries, fragrant broths and colourful plates filled with seasonal produce.
Travelling through Vietnam, we were constantly struck by how fresh and nourishing the food felt. This dish reflects that experience – simple ingredients, cooked quickly, allowing their natural flavours to shine.
WHAT DOES IT TASTE LIKE?
This vegan stir fry is fresh, savoury and slightly sweet, with a gentle kick of heat from the chilli.
The hoisin sauce adds richness and depth, while the soy sauce brings a salty umami balance. The vegetables stay crisp and vibrant, the tofu soaks up all the flavour, and the roasted cashews add a satisfying crunch.
It’s light yet filling, with a clean, fresh taste that feels both comforting and energising.
WHY YOU’LL LOVE THIS VEGAN VIETNAMESE STIR FRY RECIPE
• Quick and easy – ready in under 30 minutes
• Packed with green vegetables and nutrients
• Family-friendly (just adjust the chilli)
• Perfect for meal prep or midweek dinners
• Naturally vegan and full of plant-based protein
• Flexible – use whatever veg you have
KEY INGREDIENTS
Broccoli
Adds texture, colour and plenty of nutrients.
Pak choi
Brings a mild, slightly peppery flavour.
Tofu
Absorbs the sauce beautifully and adds protein.
Hoisin sauce
Provides sweetness and depth.
Roasted cashews
Add crunch and richness to finish the dish.
INGREDIENTS – VIETNAMESE STIR FRY
- 2 heads broccoli, cut into florets
- 2 cloves garlic, crushed
- 400g mangetout
- 2 red chillies, sliced and deseeded
- 2 pak choi, chopped
- 320g marinated tofu, cubed
- 1 bunch spring onions, chopped
- 40g roasted cashews
- 200g hoisin sauce
- 3 tsp soy sauce
- 1 tsp olive oil
HOW TO MAKE OUR VEGAN VIETNAMESE STIR FRY WITH CASHEWS AND TOFU
1. Prepare the vegetables
Wash and chop all vegetables so everything is ready to cook.
2. Start the stir fry
Heat the olive oil in a large wok or frying pan over medium heat.
3. Cook the greens
Add the broccoli, garlic and mangetout. Stir-fry gently for a few minutes until they begin to soften.
4. Add tofu and chilli
Add the chilli, tofu and pak choi. Increase the heat slightly and stir frequently.
5. Add the sauce and finish
Once everything is sizzling, add the spring onions, cashews, hoisin sauce and soy sauce. Stir well and cook for a further 2–3 minutes until everything is coated and heated through.
6. Serve
Serve immediately with rice or noodles.
VARIATIONS FOR OUR VIETNAMESE STIR FRY
• Swap broccoli for asparagus or green beans
• Use courgette or kale for a seasonal twist
• Add ginger for extra warmth
• Use peanuts instead of cashews
• Try a squeeze of lime juice for freshness
SERVING SUGGESTIONS
Serve this vegan stir fry with:
- Steamed jasmine rice
- Rice noodles
- Wholegrain noodles
- A side of spring rolls
VIETNAMESE STIR FRY RECIPE SUCCESS TIPS
• Prep everything before you start cooking – stir fries cook quickly
• Don’t overcook the vegetables – keep them crisp
• Use high heat for the best texture and flavour
• Add sauce at the end to avoid soggy veg
• Adjust chilli to suit your taste
FREQUENTLY ASKED QUESTIONS
Yes, but it’s best enjoyed fresh. Reheat quickly in a pan to keep the vegetables crisp.
Absolutely – this recipe is very flexible and works with most green vegetables.
It has a mild heat, but you can reduce or remove the chilli for a milder version.
NUTRITIONAL INFORMATION (Approximate Per Serving)
Serves 4
Calories: ~360 kcal
Protein: ~18g
Carbohydrates: ~28g
Fat: ~20g
Fibre: ~6g
Our Vietnamese stir fry recipe card
A spicy, vegan Vietnamese stir fry
Ingredients
Method
- Prepare the vegetables and heat the oil in a large wok or flat bottomed pan
- Add broccoli florets, sliced, crushed garlic and mange tout and gently fry and allow to soften
- Add the chilli, tofu and pak choi and raise the heat regularly turning the vegetables
- Once the veggies are sizzling add the spring onions, cashews, hoisin sauce and soy sauce
- Cook for a further three minutes
- Serve with rice or noodles
More similar posts –
Find more of our travel inspired recipes here. If you love stir frys then our crispy tofu with XO sauce could be for you. Or why not try our Indonesian sticky tempeh stir fry or our recipe for vegan Chow Fun noodles.
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