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Close-up of a stir-fry dish with tofu cubes, broccoli, red bell peppers, and brown rice, garnished with fresh cilantro and sesame seeds

Lightning-Fast Veggie Stir-Fry

A quick and flavorful vegetarian stir-fry combining crispy tofu and crunchy vegetables in a balanced Asian sauce. Ready in 30 minutes, customizable with your favorite veggies.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course dinner, Main Course
Cuisine vegan
Servings 4
Calories 380 kcal

Equipment

  • Large wok or non-stick skillet
  • Sharp knife
  • Cutting board
  • Measuring spoons
  • Rice cooker optional

Ingredients
  

  • 2 cups brown rice or 1 14-oz package pre-cooked rice
  • 2 tablespoons vegetable oil
  • 1 block 14 oz extra-firm tofu, pressed and cubed
  • 2 cups broccoli florets
  • 1 red bell pepper sliced
  • 2 medium carrots julienned
  • 1 cup snap peas
  • 3 cloves garlic minced
  • 1 tablespoon ginger minced
  • 1 cup baby corn optional
  • 1 cup water chestnuts sliced (optional)
  • 2 green onions sliced for garnish
  • Sesame seeds for garnish

For the Sauce

  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon cornstarch
  • 1 tablespoon brown sugar
  • 1/4 cup water
  • 1 teaspoon sesame oil
  • 1/2 teaspoon red pepper flakes optional

Instructions
 

  • If using uncooked rice, start it first according to package instructions.
  • Press tofu between paper towels for 5 minutes while chopping vegetables.
  • Mix sauce ingredients in a small bowl until cornstarch dissolves completely.
  • Heat oil in wok over high heat (400°F/204°C).
  • Cook tofu cubes until golden, about 5 minutes, stirring occasionally to ensure even browning.
  • Add vegetables, starting with the firmest (carrots, broccoli), cooking for 2-3 minutes.
  • Add bell peppers and snap peas, cooking for another 2 minutes.
  • Add garlic and ginger, stir-fry for 30 seconds until fragrant.
  • Pour sauce over mixture, stir constantly until thickened, about 2 minutes.
  • Add water chestnuts and baby corn if using, heat through.
  • Serve over rice, garnished with green onions and sesame seeds.

Notes

Recipe Variations

  1. Protein Swap: Replace tofu with tempeh or seitan for a different texture and protein profile.
  2. Grain Alternative: Serve over cauliflower rice for a lower-carb option.
  3. Seasonal Adaptations: Use whatever vegetables are in season - zucchini and yellow squash in summer, root vegetables in winter.
  4. Sauce Variations:
    • Add 2 tablespoons peanut butter for a Thai-inspired sauce
    • Use teriyaki sauce instead of soy sauce for a sweeter profile
    • Add 1 tablespoon black bean sauce for extra umami