Best of the East Vegetable Stir-Fry
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-inspired 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.
Ingredients
- 1 block pressed and cubed tofu
- 1 head florets broccoli
- 1 cup snap peas
- 3 cloves minced garlic
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 2 cups cooked jasmine rice
- 1 tbsp sesame oil
- 2 stalks sliced green onions
Instructions
- Step 1: Cook 2 cups jasmine rice according to package instructions. Set aside.
- 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.
- 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.
- 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.
- Step 5: Return the tofu to the wok and stir to combine. Serve over cooked rice with sliced green onions scattered on top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
What others are saying
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
