Best of the East Vegetable Stir-Fry

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant Asian-inspired dish with crisp broccoli, snap peas, and tofu sautéed in a garlic-soy sauce and served over fluffy jasmine rice. This asian (vegetarian) ready in about 40 minutes pairs block pressed and cubed tofu, head florets broccoli, snap peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 15 min Serves 4 Asian cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cook 2 cups jasmine rice according to package instructions. Set aside.
  2. Step 2: Heat 1 tbsp sesame oil in a wok or large skillet over high heat. Add 1 block pressed tofu and sauté for 3-4 minutes until golden and crispy. Remove and set aside.
  3. Step 3: In the same wok, add 3 minced garlic cloves and sauté for 30 seconds until fragrant. Add 1 head broccoli florets and 1 cup snap peas. Stir-fry for 5 minutes until tender-crisp.
  4. Step 4: Pour in 1/4 cup soy sauce, 2 tbsp honey, and 1 tbsp rice vinegar. Stir to coat and cook for 2 minutes until the sauce thickens and becomes glossy.
  5. Step 5: Return the tofu to the wok and stir to combine. Serve over cooked rice with sliced green onions scattered on top.

Frequently asked questions

How long does Best of the East Vegetable Stir-Fry take to make?

Total time is about 40 minutes (25 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Best of the East Vegetable Stir-Fry?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep block pressed and cubed tofu from drying out.

Can I substitute ingredients in Best of the East Vegetable Stir-Fry?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Best of the East Vegetable Stir-Fry for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Best of the East Vegetable Stir-Fry vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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