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.
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.
Nutrition
Serving: 1servingCalories: 239kcalCarbohydrates: 33gProtein: 15gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 1mgSodium: 990mgPotassium: 985mgFiber: 7gSugar: 14gVitamin A: 6479IUVitamin C: 231mgCalcium: 146mgIron: 4mg