Sheet Pan Vegetable Stir Fry
For this quick and easy dinner, dump everything onto a sheet pan, toss with homemade stir-fry sauce, and bake. That’s it! Add in cooked grains as desired and eat.
Sheet pan dinner! We’re taking the easy stir-fry and making it… even easier.
With back to school coming up, I thought we’d all appreciate a dump dinner. Dump everything onto a sheet pan, toss with homemade stir-fry sauce and bake. That’s it! Add in cooked grains as desired and eat.
Go ahead and press that easy button, you deserve it.
I don’t have much else to tell you on this one; there are no tricks and it’s almost foolproof. I do recommend making your own stir-fry sauce as I dislike most of the one’s found in the store, but even that’s up to you. If you’re really short on time, use a premade one. Annie’s brand tends to be my favorite.
Save this one for busy weeknights! Enjoy.
Sheet Pan Vegetable Stir-Fry
Equipment
Ingredients
Sauce
- 1/4 cup reduced sodium soy sauce
- 1/4 cup hoisin sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon brown sugar
- 1 tablespoons freshly grated ginger
- 3 garlic cloves, minced
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch
Stir-Fry
- 1 14 ounce package extra-firm tofu, drained, pressed and cubed
- 2 carrots, sliced diagonally
- 1 yellow bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 1 head broccoli, cut into florets
- 1 cups snow peas
- Cooked rice, for serving
Instructions
- Preheat the oven to 425 degrees F.
- Whisk together all ingredients for the sauce and set aside.
- Prep the vegetables and the tofu and place on a lightly greased baking sheet. Drizzle the sauce on and toss to coat the vegetables and tofu. Place in the oven and cook for 20 minutes until vegetables are tender.
- Serve immediately, with cooked rice or other grain, if desired.