Vegan Sheet Pan Stir Fry

5 from 19 votes

Looking for a super simple, mega tasty, veggie-loaded dinner? Vegan Sheet Pan Stir Fry is what you need! All the flavors of a vegetable stir fry, minus the messy frying. Just toss all the veggies and tofu on a baking sheet, coat in the simple stir-fry sauce, and let the oven do its magic. The vegetables come out perfectly tender crisp, and full of flavor. Serve on rice or noodles for an easy weeknight meal that's packed full of good-for-you veggies!

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: 6

Author: Sam Turnbull

Ingredients

For the Sauce:

¼ cup soy sauce (gluten-free if preferred)
1 tablespoon brown sugar
1 tablespoon cornstarch
1 tablespoon rice vinegar
3 cloves garlic minced or pressed
1 tablespoon fresh ginger minced or grated
1 teaspoon sesame oil
1 teaspoon Sriracha (optional for spice)

For the Tofu and Vegetables:

1 block (12.3oz/ 350g) extra-firm tofu drained and torn into bite-sized pieces
2 cups broccoli cut into florets
1 small red bell pepper sliced
1 small yellow bell pepper sliced
1 large carrot peeled and sliced
1 cup snow peas or sugar snap peas
1 can (15oz/ 425g) baby corn drained
1 can (8oz/2 27g) water chestnuts drained and sliced

For Garnish and to Serve:

2 green onions thinly sliced
1 teaspoon sesame seeds
cooked rice or noodles for serving

US Customary - Metric

Instructions

Preheat your oven to 425℉ (220℃). Lightly grease a large baking sheet and set aside.
Make the sauce. In a small bowl or measuring glass, whisk together all of the sauce ingredients. Set aside.
On the prepared baking sheet, spread out the tofu, broccoli, bell peppers, and carrots. Pour over all of the sauce and toss well to evenly coat everything. Bake for 15 minutes.
Remove the pan from the oven and add the peas, baby corn, and water chestnuts. Toss well and return to the oven for another 8 - 10 minutes until the vegetables are tender and browned. Garnish with green onions, and sesame seeds, and serve hot over cooked rice or noodles with extra soy sauce and Sriracha if desired.

Notes

Vegetable Substitutes: Feel free to play around with the vegetables. In total, I used about 6 cups of vegetables, plus the baby corn and water chestnuts. If you want to substitute any vegetables just make sure to use roughly the same amount so that the vegetables cook properly and the sauce quantity is balanced.

Baby corn and water chestnuts: you can find these canned in most major grocery stores. I love how cute the baby corn is and love the fresh crunch water chestnuts add. However, if you prefer you can omit one or both and instead add 1 extra cup of a vegetable of choice.

Oil-free: to make oil-free use a good non-stick pan or line it with parchment paper, and omit the sesame oil.

Nutrition

Find it online:

https://itdoesnttastelikechicken.com/vegan-sheet-pan-stir-fry/