Frozen Vegetable Stir Fry

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.

This frozen vegetable stir fry recipe is the ultimate Asian dinner made with tofu, vegetables, soy sauce, and red curry sauce! Ready in just 20 minutes, you’ll love this healthy and tasty meal that tastes way better than takeout!

This vegetable Asian stir fry is filled with amazing flavors and is such a healthy, easy, family-friendly recipe. Perfect for busy weeknights, I love to make this tofu based recipe at least a few times a month. It’s that good!

Sweet with a little bit of heat, this vegetable stir fry recipe is the ultimate comfort meal. Carrots, broccoli, and baby corn are mixed with authentic Asian flavors for a mouthwatering meal that’s ready in 20 minutes.

Latest Recipe Video!

Stir fry is a classic recipe that originated in China, but is commonly popular throughout the world.

To prepare a stir fry recipe, you heat some vegetables and ingredients over high heat with oil, then stir and cook until all of the ingredients are heated through. You can usually use whichever vegetables and proteins you have on hand!

There are also so many variations to these easy stir fry veggies that you can modify it based on your family’s preferences or whatever you have in the fridge!

Feel free to make this in advance as it keeps really well in the fridge and tastes even better the next day.

I hope you love this healthy stir fry recipe as much as we do. My kids gobbled it up and asked for seconds!

👩🏽‍🍳 Why This Recipe Works

• An easy way to pack in a variety of vegetables into one meal
• Ready in just 20 minutes
• Great for a busy night or weeknight dinner
• Semi homemade stir fry sauce to save time
• Filling and satisfying meal
• Best vegetable stir fry recipe ever!

🥘 Ingredients

This easy vegetable stir fry can be made with simple ingredients found at any grocery store. Many of these are pantry ingredients as well so you might already have them on hand!

• Asian Frozen Vegetables: To save time, I buy pre-chopped frozen Asian stir fry veggies. You can find a large variety of Asian style frozen vegetables at most grocery stores. I love using Trader Joe’s asian stir fry vegetables medley paired with a bag of frozen broccoli florets, or Costco frozen veggies (their normandy style vegetables, or stir fry vegetable medley both work great).
• Tofu: I used a mix of sprouted firm tofu and baked tofu for a variety of textures in this tofu stir fry recipe. But you can use any type of tofu you like – I just recommend using a firm or extra firm tofu (silken tofu will fall apart in this recipe). Sprouted tofu is similar to regular silken tofu, but instead, uses germinated soy beans that have little sprouts on them. Not only is sprouted tofu known to have a high protein content, but it’s loaded with calcium, too.
• Olive Oil: Important to grease the pans, but you can use any type of oil here.
• Brown Rice Or Quinoa: For serving. Quinoa or brown rice can be substituted for a variety of options for this frozen stir fry vegetables recipe. Scroll down further to read about variations.
• Sesame Seeds: Optional, but recommended. You can also use cashews or any nut you like.
• Garlic, Fresh Ginger, Salt And Crushed Red Pepper: You can add each of these spices individually, or you can find vegetable stir-fry seasoning mixes that are pre-made to save on more time.
• Red Curry Sauce: I like the Thai Red Curry Sauce from Trader Joe’s because it has a clean ingredients list, is relatively low in calories, and has the best flavor. But you can use any teriyaki or curry sauce you like from your local grocery store.
• Soy Sauce: Low sodium was used here this recipe, but any type of soy sauce will do. Use tamari for a gluten free option!

📖 Variations

This Asian stir fry recipe already so good on its own, but if you want to switch some things up, you totally can!

• Change The Vegetable Blend: You can use any vegetable mix, really. I used broccoli, corn, carrots, and green beans, but snow peas, cauliflower, brussels sprouts, red bell peppers, potatoes, or even pumpkin would be good, too.
• Change The Base: There are so many options for frozen veggie stir fry. You can serve this vegetable stir fry recipe over a bed of gluten free noodles, rice noodles, quinoa, brown rice, cauliflower rice, jasmine rice, basmati, shirataki or konjac noodes, or even serve it without a base!
• Make This Gluten Free: You can use Tamari or coconut aminos in place of the soy sauce.
• Add Toppings: A garnish of green onions, sesame seeds, crushed peanuts or chopped cashews would all be great additions to this stir fried veggies recipe!
• Make It For Kids: Reduce the red curry sauce and crushed red pepper to give this healthy frozen mixed vegetable stir fry a milder flavor.

🔪 How To Make Frozen Vegetable Stir Fry

It’s super easy to make these frozen stir fry vegetables perfectly every time! You just need to follow these five simple steps:

Cook Your Base: Cook the rice or quinoa, or whatever base you choose for this Asian style veggie stir fry. Cut the tofu into 1/2 inch cubes and set aside.

Sauté The Tofu Cubes: Spray a large skillet or hot wok 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.

Wok Fry Vegetables: Heat a separate large pan or wok over medium to medium-high heat. Add olive oil, then pour the frozen stir fry veggies into the pan. Stir fry for five minutes until the Asian mixed vegetables are cooked through, add garlic, ginger, crushed red pepper, and remaining soy sauce. Cook another 5 minutes until everything is combined.

Combine Ingredients: Add the tofu cubes to frozen stir fry vegetables, and the Red Curry Sauce. Cook lightly on medium-low heat until the entire mixture is heated through (about 5 minutes).

Adjust Seasonings & Serve: Adjust seasonings as needed, add hot sauce if you like it spicy. Sprinkle sesame seeds or cashews on top. Serve this frozen vegetable stir fry with brown rice or quinoa.

❓Recipe FAQs

💭 Expert Tips

• Don’t let your frozen veggies thaw before hand.
• Make sure your veggies are all cut into similar sized pieces so they cook evenly and at the same rate.
• Store the leftovers in an airtight container in the refrigerator for up to four days.
• Make sure all of your ingredients are prepped and ready before you start – since you won’t be cooking anything for more than a few minutes, you want to be able to throw everything into the skillet as soon as their “time comes.”
• For best results, and a delicious frozen vegetable stir fry, make sure your skillet or wok is super hot! This is really important when using frozen vegetables, so that you cook them without overcooking them.

🍲 More Asian Inspired Recipes!

• Sweet and Sour Tofu
• Tofu Fried Rice
• Vegan Teriyaki Noodles
• Vegan Chow Mein
• Avocado Sushi
• Miso Butter Mushrooms
• Gluten Free Stir Fry Sauce
• Tofu Skewers with Ginger Soy Marinade
• Vegan Egg Roll In A Bowl
• 103 Vegetarian Recipes

📋 Recipe Card