Vegan Sheet Pan Stir Fry
Easy Vegan Sheet Pan Stir Fry – all the flavor, none of the mess! Skip the frying and toss tofu and veggies on a baking sheet, coat with a simple stir-fry sauce, and let the oven do the work. The result? Perfectly tender, crisp vegetables and tofu full of flavor. Serve over rice or noodles for a quick, healthy weeknight meal packed with nutritious veggies!
Servings: 6
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 (e.g., white or brown rice, soba noodles, or rice noodles)
Instructions
- Preheat the oven to 425℉ (220℃). Lightly grease a large baking sheet and set aside.
- Prepare the sauce: In a small bowl or measuring glass, whisk together all sauce ingredients until smooth. Set aside.
- Assemble and bake: Spread the tofu, broccoli, bell peppers, and carrots evenly over the prepared baking sheet. Drizzle with the sauce and toss everything to coat thoroughly. Place the sheet pan in the oven and bake for 15 minutes.
- Add quick-cooking veggies: Remove the pan from the oven, add the snow peas, baby corn, and water chestnuts. Toss gently to combine, then return to the oven and bake for another 8-10 minutes, until vegetables are tender and slightly browned.
- Garnish and Serve: Sprinkle with green onions and sesame seeds before serving. This Vegan Sheet Pan Stir Fry pairs perfectly with steamed white rice, brown rice, cauliflower rice, or over noodles such as soba, rice noodles, udon, or ramen. Add extra soy sauce, sesame seeds, or a drizzle of Sriracha for extra flavor.
- Storage and Meal Prep: Leftovers can be stored in an airtight container in the fridge for up to 4 days. For meal prep, divide rice (or noodles) evenly among your meal prep containers on one side, and add the stir fry on the other side. When ready to eat, simply reheat in the microwave, adding 1–2 teaspoons of water or soy sauce to keep it moist.
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
Serving: 1 serving without rice or noodles (recipe makes 6 servings) | Calories: 244kcal | Carbohydrates: 35g | Protein: 15g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 587mg | Potassium: 587mg | Fiber: 5g | Sugar: 10g | Vitamin A: 3003IU | Vitamin C: 82mg | Calcium: 94mg | Iron: 3mg
Find it online:
https://itdoesnttastelikechicken.com/vegan-sheet-pan-stir-fry/Scan the QR code for updates, tips, and to ask me any questions!
