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Easy Veggie Stir-Fry Meal Prep

A quick and nutritious veggie stir-fry packed with protein, perfect for meal prep.
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 teaspoon ginger minced
  • 1 teaspoon garlic minced
  • 1 tablespoon sesame seeds for garnish
  • 2 cups cooked brown rice for serving

Instructions
 

  • Prepare all vegetables by washing and chopping them into bite-sized pieces.
  • In a large skillet or wok, heat the sesame oil over medium-high heat.
  • Add the minced garlic and ginger, sautéing for about 1 minute until fragrant.
  • Add the cubed tofu to the skillet, cooking until golden brown on all sides, about 5-7 minutes.
  • Add the broccoli, carrots, bell pepper, and snap peas to the skillet, stirring frequently for about 5-7 minutes until the vegetables are tender-crisp.
  • Pour the soy sauce over the stir-fry, mixing well to combine all ingredients, and cook for an additional 2 minutes.

Notes

Store in airtight containers in the fridge for up to 4 days. Reheat in the microwave or on the stovetop before serving. Add more soy sauce or sriracha for extra flavor if desired.