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Vegetable Stir Fry

35 Minutes

6 Servings


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This is another recipe that can be modified for whichever vegetables you have in your fridge or freezer. This is a simple, no frills recipe that is well liked by our kids and comes together quickly.


  • 1 cup brown rice

  • 3 broccoli crowns, chopped

  • 1/4 red cabbage head, chopped

  • 1 cup shredded or chopped carrots

  • 1 white onion, chopped

  • 1 green pepper, chopped

  • 1 red pepper, chopped

  • 1 package or 1 cup sugar snap peas

  • 1 can sliced water chestnuts

  • 2 tsp minced garlic

  • 1 package extra firm tofu, pressed and cubed

  • Salt and pepper to taste (~1 tsp each)

  • Soy Sauce


  1. Cook rice according to directions

  2. Cook tofu on the griddle or large fry pan that has been sprayed with cooking oil. Drizzle a little soy sauce on the tofu as it cooks, usually 2-3 minutes per side at medium to medium high.

  3. Saute all remaining ingredients together in a large sauce pain that has been sprayed with cooking oil for about 15 minutes. Add soy sauce, salt and pepper to taste. If you are using red cabbage, bean sprouts and/or water chestnuts you may want to leave that for 2-3 minutes before the end.

  4. Spoon rice into a bowl, then add the vegetables and top with tofu.


Any of the vegetables can be left out or substituted for your favorites.

You can add canned bean sprouts as another option.

Try using a little vegetable broth when making the rice or as a substitute for oil when sautéing the vegetables.

More pictures  - recipes don't always turn out like the pinterest pictures. These are some less "staged" more "real" photos from our recipes and meal prep.

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