This Vegetable Stir Fry is full of fresh vegetables like bok choy and broccoli with tender-crisp tofu all perfectly seasoned with a sweet and savory sauce and served over cauliflower rice. It’s a healthy and hearty vegan dinner that tastes so good, you won’t miss the meat! Gluten-free, vegan and easily Whole30, paleo, low carb and keto.
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A Healthy and Easy Vegetable Stir Fry
This Vegetable Stir fry is a feel-good meal that comes together in minutes on the stove. The fresh vegetables and tofu that go into this dish make it a hearty meal that’s as good for you as it is for your taste buds. Add in your favorite seasonings, cauliflower rice and some sesame seeds, and this simple stir fry will put last night’s dinner to shame.
Dealing with dietary restrictions? This recipe is vegan-friendly and gluten-free. It’s also easy to change up your stir fry ingredients according to your tastes. Go ahead and add in your favorite veggies, sub the tofu for meat if you eat it, and serve this dish up just how you like it.
Recipe Ingredients
This veggie stir fry recipe uses classic healthy ingredients. It’s served over cauliflower rice and finished off with a sprinkle of sesame seeds!
- Tofu: Use extra firm tofu for this stir fry. Leave out for Whole30 and paleo and sub with cauliflower or another vegetable.
- Arrowroot Starch: This is optional, but I highly recommend using it, as it makes for crispy and chewier tofu.
- Onion: Cut half of one onion into thin, even slices.
- Ginger: A 1/2-inch wide piece of ginger will do the trick that you’ll grate or mince.
- Garlic Cloves: You’ll need about 3, minced.
- Broccoli: Or another veggie of choice!
- Bok Choy: You’ll need half a cup, washed, dried and cut vertically down the middle. You can also add green beans or mushrooms,
- Coconut Aminos: You could also go with gluten-free tamari.
- Maple Syrup: You’ll need half a tablespoon pure maple syrup. Leave out the sweetener for low carb or keto or use yacon syrup or your favorite liquid sweetener.
- Toasted Sesame Oil: For a nutty hint of flavor!
- Chinese Five Spice Powder: A classic combination of peppercorn, fennel seeds, star anise, cinnamon and cloves, five spice is a must for this stir fry.
- Red Pepper Chili Flakes: optional to add some spice
- Sesame Seeds: To garnish.
- Cauliflower Rice: For serving.
How to Make Vegetable Stir Fry
This 20-minute meal is anything but complicated, making it the perfect option for busy weeknights. Plus, it’s healthy, so it’s a win-win all around!
- Prepare Tofu: Cut the tofu into ½-inch chunks and toss it in the arrowroot starch, if using.
- Cook Tofu: Heat oil in a pan and add the tofu. Toss and cook for a few minutes until golden and crispy.
- Cook Onion, Ginger & Garlic: Remove the tofu and add the onion, minced ginger and crushed garlic. Cook on medium-high heat for a minute.
- Add Vegetables: Add bok choy and broccoli. Sauté for a few minutes, then add the tofu back in.
- Combine Remaining Ingredients: Mix coconut aminos, liquid sweetener, sesame oil and five spice in a small bowl.
- Finish Cooking & Serve: Add to the pan, toss and cook for 30 seconds. Remove from the heat, serve with cauliflower rice and sprinkle with sesame seeds and optional red pepper chili flakes.
Variation Ideas
Want some simple ways to change up this stir fry? Try one of these tasty variations.
- Make it Spicier: If you’d like to add some heat to your stir fry, mix in some red pepper flakes or chili paste, to taste.
- Serve Over Pasta: Not feeling the cauliflower rice? This dish would taste great over gluten-free pasta or zucchini noodles instead.
- Use Different Veggies: Feel free to add peppers, spinach, peas, carrots, or whatever else you like to this stir fry! The more the merrier.
- Sub Tofu: If desired, you can replace the tofu with chicken, beef, pork, or any kind of vegan meat substitute you prefer.
Tips for the Best Vegetable Stir Fry
You’ll love everything about this healthy dinner recipe. And these quick tips will help you make the best veggie stir fry with ease.
- Remove Moisture From Tofu: Before you make your stir fry, you’ll want to remove as much liquid as possible from your tofu. This will ensure that it cooks up nice and crispy. Draw out the moistre by sandwiching your block of tofu between two paper towels and weighing it down with a heavy plate or two.
- Use Arrowroot Starch: If you’re aiming for ultra crispy tofu, toss it in arrowroot starch before frying. It’s an easy step that makes a big difference!
- Remove Tofu to Cook Veggies: The mushrooms and broccoli need to cook for a bit longer than the tofu to reach their optimal texture. To make sure everything cooks perfectly, take out your tofu before cooking the veggies and then add it back into the pan.
Serving Suggestions
This vegan stir fry is a hearty meal on its own, but there are also plenty of other dishes it goes great with, like these ones.
- Pair with Salad: This easy Kale Salad is always a great stir fry side dish. It’s vegan as well!
- Serve with Spring Rolls: You can’t go wrong by pairing your stir fry with some Authentic Chinese Spring Rolls. Bake them, fry them, or cook them in the air fryer.
- Pair with fried rice or noodles: Cauliflower Fried Rice, Easy Fried Rice OR Chicken Chow Mein
How to Store and Reheat Leftovers
Leftover veggie tofu stir fry should be stored in an airtight container in the fridge. It will keep well for up to 5 days. You can reheat your stir fry in the microwave in 15-second increments or warm it over low heat on the stove.
Can I Freeze Extras?
You can definitely freeze your leftovers if you’d like. However, the texture of the veggies won’t be as crispy after they’ve been frozen. If you don’t mind this, then go ahead and freeze your stir fry for up to 2 months. Just thaw it out in the fridge before you reheat it.
More Tofu Recipes
Craving some more tasty vegetable recipes? These ones are divine.
- If you’re loving this dish, you should also try my other delicious Tofu Stir Fry recipe!
- Teriyaki Chicken Stir Fry
- Instant Pot Chicken and Broccoli Stir Fry
This VegetableStir Fry is full of fresh vegetables like bok choy and broccoli with tender-crisp tofu all perfectly seasoned with a sweet and savory sauce and served over cauliflower rice. It's a healthy and hearty vegan dinner that tastes so good, you won't miss the meat! Gluten-free, vegan and easily Whole30, paleo, low carb and keto.
- 9 oz extra firm tofu
- 3 tbsp arrowroot starch , optional
- 1 tablespoon avocado oil OR other neutral high-heat oil
- 1/2 onion , thinly sliced
- 1/2 inch piece of ginger , minced or grated
- 3 garlic cloves , minced
- 1 broccoli , cut into florets
- 1/2 cup bok choy , washed, dried and cut into halves vertically
- 3 tbsp coconut aminos , can sub with gluten-free tamari
- 1/2 tbsp maple syrup , optional or can sub with yacon syrup or SF maple syrup for low carb or keto
- 1 tsp toasted sesame oil
- 1 tsp Chinese five spice powder
- sesame seeds
- red pepper chili flakes , optional
- cauliflower rice
Cut tofu into ½-inch chunks and toss in arrowroot starch. The arrowroot starch is optional, but it gives the tofu a crispy and chewier texture.
Heat oil in a wok or a large skillet and add the tofu, toss and cook for a few minutes until golden and crispy.
Remove the tofu and add the onion, ginger and garlic. Cook on medium-high heat for a minute.
Add bok choy and broccoli. Sauté for a few minutes, then add the tofu back in.
Whisk together coconut aminos, sweetener, sesame oil and five spice in a small bowl. Add salt and pepper to taste.
Stir in the sauce, toss and cook for 30 seconds. Remove from the heat and serve with cauliflower rice and sprinkle with sesame seeds and red pepper chil flakes.
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