Frozen Vegetable Stir Fry
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.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.
👩🏽🍳 Why I Love This Recipe
I love making this vegetable stir fry because it is extremely easy to prepare when I have unexpected visitors. Ha! Last weekend, my parents came over for dinner, and my kids insisted on helping me chop the vegetables. The funny part is that I rely on pre chopped frozen vegetables for this recipe. It is easy-peasy and still gives us all the nutrients we need. 🙂
I start by adding the frozen vegetable mix straight into the pan, letting the pieces cook evenly, and then stir occasionally until everything is heated through.The semi-homemade stir-fry sauce saves me time but still tastes fresh and flavorful. Adding tofu gives the meal a satisfying protein boost, and cooking everything just until tender keeps the veggies crisp and vibrant. I can easily swap in whatever vegetables I have in the fridge and still end up with a filling dinner in just 20 minutes.
Last week, I made this stir-fry for my neighbor, who had just moved in. She had never tried tofu before, but after the first bite, she said she loved it. We ended up chatting over dinner about our favorite quick meals, and by the end, she was asking for the recipe. I hope you give this one a try!
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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.
💭 Expert Tips
My #1 Secret Tip for this recipe is to make sure my skillet or wok is very hot. I have found this is especially important when I use frozen vegetables, since the high heat lets me cook them quickly without overcooking.
Other Tips To Keep In Mind:
- Do not thaw: I never let my frozen veggies thaw beforehand.
- Cut similarly: I make sure all my veggies are cut into similar-sized pieces so they cook evenly and at the same rate.
- Prepping Everything Beforehand: I make sure all of my ingredients are prepped and ready before I start. Since nothing cooks for more than a few minutes, I want to be able to toss everything into the skillet as soon as it’s time.
📖 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.
❓Recipe FAQs
How do I keep frozen vegetables from getting soggy in stir fry?
I make sure to add the vegetables that take the longest to cook first, like onions, carrots, or potatoes, and then follow with the quicker-cooking veggies such as broccoli, snap peas, or cauliflower. I also avoid cooking the stir-fry for too long over high heat, because that can make everything mushy. To keep the vegetables crisp-tender, I stop cooking as soon as they’re warmed through but still have a slight bite.
Do I need to thaw frozen vegetables for stir fry?
I love using frozen vegetables for stir fry because there’s almost no prep. I can just toss them straight from the freezer into the wok, no thawing needed at all.
Why did my tofu turn out soggy instead of crisp and chewy?
I probably didn’t press the tofu long enough or skipped drying it. Tofu holds a lot of water, so if it goes straight from the package into the pan it steams instead of getting a nice sear. Next time I wrap the tofu in a clean towel, press out the water before cutting it into cubes, and dry it well, then it crisps perfectly.
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🎥 Watch How to Make It
Frozen Vegetable Stir Fry
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.
Servings: 4 servings
Calories: 395kcal
Ingredients
- 1 tbsp olive oil
- 3 sprays Olive oil cooking spray
- 16oz package Organic Sprouted Firm Tofu cut into cubes
- 7oz package Teriyaki (or Savory) Baked Tofu cut into cubes
- 2 16oz Packages of Frozen Asian Mixed Veggies (about 10 cups) I like to get the one with the greatest variety of veggies – e.g. broccoli, carrots, green beans, snap peas, etc.
- 3 tbsp Low Sodium Soy Sauce more to taste
- 4 cloves garlic minced
- 1 tsp minced ginger
- 1 sprinkle crushed red pepper more to taste
- ¼ cup Red Curry Sauce You can pretty much use any bottled curry or teriyaki sauce mixture you like – check out the Asian section in your supermarket. But make sure to get a sauce that has vegetarian (or vegan) friendly ingredients!
- 1 cup cooked Brown Rice or quinoa use 1/4 cup cooked per serving
- 1 tbsp Sesame Seeds as a garnish alternatively, use chopped cashews
- salt and pepper (or a hot sauce like siracha) to taste
Instructions
- Cook the brown rice or quinoa first – because that takes the longest to cook in this recipe. Cut your tofu into 1/2 inch cubes and set aside.
- Spray a large pan with cooking spray and heat over medium heat. Saute the tofu cubes until slightly crispy on the outside, add 1 Tbsp soy sauce towards the end of cooking for flavor.
- Heat a separate large pan or wok over medium to medium-high heat. Add olive oil, then pour the frozen veggies into the pan.
- Stir fry 5 minutes until the veggies are cooked through, add garlic, ginger, crushed red pepper, and remaining soy sauce. Cook another 5 minutes until everything is combined.
- Add the tofu cubes to the veggies, and the Red Curry Sauce. Stir fry lightly on medium-low heat until the entire mixture is heated through (about 5 minutes).
- Adjust seasonings as needed, add hot sauce if you like it spicy. Sprinkle sesame seeds or cashews on top. Serve with brown rice or quinoa.
Notes
- My #1 Secret Tip for this recipe is to make sure my skillet or wok is very hot. I have found this is especially important when I use frozen vegetables, since the high heat lets me cook them quickly without overcooking.
- Do not thaw: I never let my frozen veggies thaw beforehand.
- Cut similarly: I make sure all my veggies are cut into similar-sized pieces so they cook evenly and at the same rate.
- Prepping Everything Beforehand: I make sure all of my ingredients are prepped and ready before I start. Since nothing cooks for more than a few minutes, I want to be able to toss everything into the skillet as soon as it’s time.
Nutrition
Calories: 395kcal | Carbohydrates: 38.1g | Protein: 26.9g | Fat: 15.5g | Saturated Fat: 2.8g | Sodium: 1014.8mg | Potassium: 10.5mg | Fiber: 7.3g | Sugar: 6.3g
I love the use of quinoa in here instead of rice. So much healthier and with al the tasty additions I can get all my quinoa friends and family to enjoy this healthy ingredients with this combo for sure!
Yesss!! The quinoa is a great substitution for rice and pairs perfectly with the tofu! Enjoy!
Yum! Looks so simple and delicious! I like that you are using a vegetable mix in it.
Thanks Biana! The frozen veggie mix really makes this recipe so much easier to make!
My daughter just asked this weekend for me to make a meal with tofu- glad I found this recipe! We all loved it.
Yayy!! So happy to hear that Kristina!
I love the addition of red curry in this stir fry! It’s so flavorful and satisfying. What a great dinner!
Thanks so much Jamie! So glad you liked it!
Looking forward to trying this tonight! I had a quick question: what type of nonstick pan do you use for stir fries? If you have a name/model I would be so grateful to find out what it is. I am looking to purchase a non stick but am a little worried about heating it on high!
Hi Erum! I use Green Pan — it’s super safe because it’s ceramic, and also non-stick! Can’t wait to hear how you like this recipe!
I was just wondering what the purpose of both kinds of tofus was? I’m a a vegetarian and a newbie to tofu and I was just curious as to why you used both. Thanks!
That’s a great question Maddy! It’s more for a variety in textures and flavors. The Thai Baked Tofu is firmer and has a slightly different / spicier flavor than the regular extra firm tofu. So I like using a combination of the two just to mix it up a bit. Hope that helps!
I am not a vegetarian so in making this recipe it was my first experience in cooking with tofu and I was very pleased with the results. Special thanks for introducing me to Trader Joe’s Thai Red Curry Sauce, it is unbelievably delicious!
My husband LOVES the Thai Red Curry Sauce too – we’ve tried the other sauces at Trader Joe’s and this one is by far the best! I’m thrilled that you enjoyed cooking with tofu as well! Coming from a non-vegetarian, that made my day 🙂
Your stir fry sounds fantastic!
You should also try this great recipe: https://www.4shapestraining.com/avocado-eggs/
and for any health tips, please feel free to visit: https://www.facebook.com/pages/4Shapes-Training/174666452595171
Thanks – I’ll check it out!
Made this tonight. I am in love with the dish…so easy, so tasty and so healthy! I made it with loads of fresh veggies instead of the asian vegetable mix and it was the perfect lazy Sunday meal 🙂
Woohoo!! That is awesome – and yes – fresh veggies work just as well! So glad you liked it!
I just tried this awesome recipe… super fast and yummy. I only had 20 minutes free with my screaming newborn so thanks for posting this!!! LOVE trader Joes, and how you post pics of what each product looks like, rather than a blind recipe, so we’re sure to get the same results 🙂 Question- did you use both packets of soy sauce that came with the veggies, or just one? I feel like the sodium might be a bit high, so was thinking of just using one of the packets instead of both….
Yayyy!! I’m SO glad to hear that Nina! So happy this made your day a little easier – can’t imagine how crazy it must be with the newest addition to your family! And actually yes – you’re right – I only used one packet of soy sauce that came with the veggies (so 2 packets veggies, 1 packet soy sauce, and I added a bit of low sodium soy sauce as well to mix in). I’ll clarify that in the recipe. Thanks for asking! 🙂
Fantastic meal with some lovely veggies, I can’t believe that combination is frozen. We have no Trader Joe’s I don’t believe at all in Flordia. Love this quick and easy.
Thanks Suzi!! Frozen veggies can taste just like fresh ones if you cook them right 🙂 If you don’t have a Trader Joe’s – you can find all of these ingredients at any major grocery store. Hope that helps!
This looks delicious! I even think my anti-health food husband would eat it!
haha! he will I promise – my husband used to be anti-health and over the past 6 years I converted him 🙂 I’m actually going to do a blog post about that experience, and will hopefully have him guest blog about how his perspective has changed so stay tuned for that!
quick and spicy!
I like these type of meals. They’re quick with great ingredients. Perfect for summer so you can do other things to enjoy the rest of the evening. Great combination of ingredients.
Thanks Cristina! I hope you loved it when you tried it!
I wish I had a Trader Joe’s in my neighborhood, this looks great.
Aw!! Hopefully you will get one soon! In the meantime, you can find all of these ingredients at pretty much any grocery store – they just won’t have the same packaging.
This sounds very yummy! I used to have that sauce–great flavor but wasn’t a huge fan of the added ingredients. Now to replicate it, I just mix regular coconut milk and this Thai Kitchen curry paste I found which has all the spices in it.
Oh yeah – I’m totally with you on the added ingredients – I just didn’t feel like going to the grocery store when I made this :). I often do a quick sauce with light coconut milk (same taste but lower in fat and calories than regular coconut milk) and the Thai Curry paste that you mentioned. Another good option is mixing curry powder with light coconut milk for a yellow curry flavor. Great tip!