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Cheap and Easy Vegetable Stir-Fry

A quick and budget-friendly vegetable stir-fry packed with flavor and protein.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 320 kcal

Ingredients
  

  • 2 cups broccoli florets fresh or frozen
  • 1 cup carrot sliced
  • 1 cup bell pepper sliced, any color
  • 1 cup snap peas fresh or frozen
  • 1 cup firm tofu cubed
  • 2 tablespoons soy sauce low sodium preferred
  • 1 tablespoon sesame oil for flavor
  • 1 tablespoon olive oil for cooking
  • 2 cloves garlic minced
  • 1 inch ginger grated
  • 1 teaspoon cornstarch optional, for thickening
  • 2 tablespoons water to mix with cornstarch if used

Instructions
 

  • Begin by preparing all your vegetables and tofu. Wash and cut the broccoli, slice the carrots and bell pepper, and trim the snap peas.
  • In a large skillet or wok, heat the olive oil over medium-high heat.
  • Add the cubed tofu to the skillet and cook for about 5 minutes, turning occasionally, until it's golden brown.
  • Add the minced garlic and grated ginger to the skillet and stir-fry for about 1 minute until fragrant.
  • Add the broccoli, carrots, bell pepper, and snap peas to the skillet. Stir-fry for about 5-7 minutes until the vegetables are tender but still crisp.
  • Pour in the soy sauce and sesame oil, stirring to coat all the ingredients evenly. If using cornstarch, mix it with water and add to the stir-fry to thicken the sauce.

Notes

Serve hot over cooked rice or noodles. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat thoroughly before serving.