Frozen Vegetable Stir Fry

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I love this frozen vegetable stir fry recipe because it is the ultimate Asian dinner made with tofu, vegetables, soy sauce, and red curry sauce. Ready in just 20 minutes, it is a healthy and tasty meal that tastes way better than takeout.

This vegetable Asian stir-fry is packed with amazing flavors and is such a healthy, easy, family-friendly recipe. Perfect for busy weeknights, I make this tofu-based stir-fry at least a few times a month. It’s that good, just like my teriyaki vegetables stir fry and my Thai basil eggplant stir-fry.

Stir-fry is a classic recipe that started in China but has become popular all over the world. I usually make it by heating vegetables and other ingredients over high heat with a little oil, stirring until everything is cooked through. There are so many ways to customize this easy stir-fry. I often adjust it based on my family’s preferences or whatever I have in the fridge. I also like making it in advance because it keeps really well in the fridge and actually tastes even better the next day.

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🥘 Ingredients

I love that this easy vegetable stir-fry can be made with simple ingredients you can find at any grocery store. Many of them are pantry staples, so I often already have everything on hand. These are the ones I use:

Asian Frozen Vegetables: To save time, I usually buy pre-chopped frozen Asian stir-fry veggies. Most grocery stores carry a great variety. I love pairing Trader Joe’s Asian stir-fry vegetable medley with a bag of frozen broccoli florets, or I’ll use Costco’s frozen veggies, like their Normandy style or stir-fry medley, they both work perfectly.

Tofu: I like using a mix of sprouted firm tofu and baked tofu for extra texture in this stir-fry. You can use any firm or extra-firm tofu you like, but I avoid silken tofu since it falls apart easily. Sprouted tofu is similar to regular tofu, but it’s made from germinated soybeans with tiny sprouts. It’s high in protein and packed with calcium, which is a nice bonus.

Olive Oil: I use this to grease the pan, but any oil works well here.

Brown Rice Or Quinoa: I serve my stir-fry over brown rice or quinoa, but you can swap in whatever base you like.

Sesame Seeds: I usually sprinkle sesame seeds on top, but cashews or any nuts are delicious too.

Garlic, Fresh Ginger, Salt And Crushed Red Pepper: I add these individually for flavor, though pre-made stir-fry seasoning mixes work great if I’m short on time.

Red Curry Sauce: I love Trader Joe’s Thai Red Curry Sauce for its clean ingredients, low calories, and amazing flavor. You can use any teriyaki or curry sauce.

Soy Sauce: I use low-sodium soy sauce, but any type works. For a gluten-free option, I go with tamari.

🔪 How To Make

I find it super easy to make these frozen stir-fry vegetables perfectly every time! I just follow these five simple steps:

Cook Base: I cook the rice, quinoa, or whatever base I choose for this Asian-style veggie stir-fry. Then I cut the tofu into ½-inch cubes and set them aside.

Sauté the Tofu Cubes: I spray a large skillet or hot wok with cooking spray and heat it over medium. I sauté the tofu cubes until they’re slightly crispy on the outside, then add 1 tablespoon of soy sauce toward the end of cooking for extra flavor.

Wok Fry Vegetables: I heat a large pan or wok over medium to medium-high heat and add olive oil. Then I pour in the frozen stir-fry veggies and stir-fry for about 5 minutes until they’re cooked through. Next, I add garlic, ginger, crushed red pepper, and the remaining soy sauce, cooking for another 5 minutes until everything is well combined.

Combine Ingredients: I add the tofu cubes to the frozen stir-fry vegetables along with the Red Curry Sauce. I cook everything lightly over medium-low heat until the mixture is heated through, about 5 minutes.

Adjust Seasonings and Serve: I adjust the seasonings as needed and add hot sauce if I like it spicy. I love sprinkling sesame seeds or cashews on top and serving this frozen vegetable stir-fry with brown rice or quinoa.

📖 Variations

This Asian stir-fry recipe is already so good on its own, but if I want to switch things up, I can totally do it!

Mix The Vegetable Blend: I can use just about any vegetable mix I like. I usually go with broccoli, corn, carrots, and green beans, but snow peas, cauliflower, Brussels sprouts, red bell peppers, potatoes, or even pumpkin work really well too.

Change The Base: There are so many options for frozen veggie stir-fry. I like to serve it over gluten-free noodles, rice noodles, quinoa, brown rice, cauliflower rice, jasmine rice, basmati, or shirataki or konjac noodles. Sometimes I even enjoy it on its own without a base.

Add Different Toppings: I like to garnish my stir fried veggies with green onions, sesame seeds, crushed peanuts or chopped cashews. All of these make great additions.

🍽 Serving Suggestions

My frozen vegetable stir fry goes perfectly with so many dishes. I like pairing it with hearty tofu fried rice or my vegan fried rice for a filling meal for my family.

I also like to serve this alongside some vegan miso soup or my vegan chow mein when I want to make it look like a restaurant-style dinner at home.

🧊 Storage Directions

Refrigerating: I store the leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing: I transfer the cooled stir-fry into a freezer-safe container or bag, remove as much air as possible, and freeze for up to 3 months.

Reheating: I thaw the stir-fry in the refrigerator overnight, then reheat in a skillet over medium heat, adding a little oil or sauce as needed to refresh the texture and flavor.

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