Munchkin's Rainbow Veggie Stir-Fry
A vibrant, nutrient-packed stir-fry featuring a colorful medley of vegetables and tofu, finished with a tangy-sweet sauce that brings the Land of Oz to your plate. This asian-inspired vegetarian (vegan) ready in about 30 minutes pairs florets broccoli, julienned carrots, thinly sliced red bell pepper 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 cup, florets broccoli
- 1 cup, julienned carrots
- 1, thinly sliced red bell pepper
- 1, thinly sliced yellow bell pepper
- 1 cup, trimmed snap peas
- 14 oz, pressed and cubed firm tofu
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 cloves, minced garlic
- 1 tbsp, grated ginger
- 1 tsp cornstarch
- 2 tbsp vegetable oil
- 3 cups cooked rice
Instructions
- Step 1: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp cornstarch, and 2 minced garlic cloves. Set aside.
- Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until smoking. Add 1 cup julienned carrots and cook for 2 minutes, then add 1 cup broccoli florets, 1 sliced red bell pepper, 1 sliced yellow bell pepper, and 1 cup trimmed snap peas. Stir-fry for 4-5 minutes until vegetables are crisp-tender and slightly charred.
- Step 3: Add 14 oz pressed and cubed tofu to the wok and stir-fry for 2 minutes to coat with vegetables. Pour in the soy sauce mixture and stir continuously for 1-2 minutes until sauce thickens and coats vegetables and tofu.
- Step 4: Serve immediately over 3 cups cooked rice for a complete, colorful meal.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Munchkin's Rainbow Veggie Stir-Fry take to make?
Total time is about 30 minutes (20 min prep + 10 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 Munchkin's Rainbow Veggie 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 florets broccoli from drying out.
Can I substitute ingredients in Munchkin's Rainbow Veggie 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 Munchkin's Rainbow Veggie 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 Munchkin's Rainbow Veggie Stir-Fry vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Very good for a 10-minute recipe. Would bump up the spice level though.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
