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Top view of veggie stir fry in a white bowl with cauliflower rice and chopsticks

Vegetable 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.

Course Dinner
Cuisine Chinese
Keyword gluten free dinner recipes, healthy stir fry, homemade chinese food, tofu stir fry, tofu stir fry recipe, vegan stir fry, vegetable stir fry, veggie stir fry, veggie stir fry recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 164 kcal
Author Kelly


  • 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

To Serve


  1. 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.

    Cubes of uncooked tofu on a wooden cutting board with a sharp chef's knife beside them
  2. Heat oil in a wok or a large skillet and add the tofu, toss and cook for a few minutes until golden and crispy.

    Crispy cubed tofu in a frying pan
  3. Remove the tofu and add the onion, ginger and garlic. Cook on medium-high heat for a minute.

  4. Add bok choy and broccoli. Sauté for a few minutes, then add the tofu back in.

    Top view of crispy cubed tofu, broccoli and mushrooms in a frying pan with a wooden spoon
  5. Whisk together coconut aminos, sweetener, sesame oil and five spice in a small bowl. Add salt and pepper to taste.

    Top view of chow mein stir fry sauce
  6. 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.

    Top view of vegetable stir fry in a white bowl with cauliflower rice and chopsticks
Nutrition Facts
Vegetable Stir Fry
Amount Per Serving (1 serving)
Calories 164 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g5%
Carbohydrates 18g6%
Fiber 5g20%
Sugar 4g4%
Protein 10g20%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.