Veggie Stir-Fry
A quick and easy Veggie Stir-Fry with vibrant vegetables and plant-based protein, ready in just 15-20 minutes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
- Diet: Vegan
Ingredients
Scale
- 2 cups mixed vegetables (broccoli florets, sliced bell peppers, sliced carrots, snap peas)
- 1 cup tofu or tempeh, cubed
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- Salt and pepper to taste
- Cooked rice or noodles for serving
Instructions
- Heat 1 tablespoon olive oil in a large pan or wok over medium-high heat until shimmering.
- Add minced garlic and grated ginger. Sauté for about 30–60 seconds until fragrant—don’t let them brown.
- Add the mixed vegetables. Stir-fry, tossing often, until they are tender but still crisp and brightly colored, about 5–7 minutes depending on thickness.
- Push vegetables to the side (or remove briefly). Add the cubed tofu or tempeh to the pan and cook 3–5 minutes, turning occasionally so all sides warm and get lightly browned.
- Return vegetables (if removed) and stir in 2 tablespoons soy sauce. Taste and adjust with salt and pepper. Cook 30–60 seconds to let flavors marry.
- Serve immediately over cooked rice or noodles.
Notes
If you prefer more sauce, add 1–2 tablespoons of water or vegetable broth plus a splash more soy sauce. For a glossy finish, stir in 1 tsp cornstarch dissolved in 1 tbsp water at the end and cook 30–60 seconds.
Find it online: https://www.mealbreeze.com/veggie-stir-fry/