Budget-Asian Vegetable Stir-Fry
A vibrant, nutrient-packed stir-fry with tofu and seasonal veggies for a plant-based meal. This thai-inspired asian (vegetarian) ready in about 35 minutes pairs block, firm, cubed tofu, trimmed snap peas, julienned carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, 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, firm, cubed tofu
- 1 cup, trimmed snap peas
- 1 cup, julienned carrots
- 1/2 cup snow peas
- 2 tbsp soy sauce
- 1 tsp sriracha
- 1 tbsp sesame oil
- 1 cup, uncooked rice
Instructions
- Step 1: Heat 1 tbsp sesame oil in a wok over medium-high heat. Add 1 block tofu cubes and cook for 5-6 minutes until golden.
- Step 2: Toss in 1 cup snap peas, 1 cup carrots, and 1/2 cup snow peas. Stir-fry for 3-4 minutes until crisp-tender.
- Step 3: Mix 2 tbsp soy sauce, 1 tsp sriracha, and 1/4 cup water into a sauce. Pour over the vegetables and tofu; stir to coat.
- Step 4: Cook for 2-3 minutes until the sauce thickens. Serve over 1 cup cooked rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Budget-Asian Vegetable Stir-Fry take to make?
Total time is about 35 minutes (15 min prep + 20 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 Budget-Asian 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, firm, cubed tofu from drying out.
Can I substitute ingredients in Budget-Asian 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 Budget-Asian Vegetable Stir-Fry for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Budget-Asian 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 family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
