Sheet Pan Vegetable Stir Fry

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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.

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Sheet Pan Vegetable Stir-Fry

• Author: Alex Caspero
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: dinner
• Method: sheet-pan, oven
• Cuisine: asian

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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

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Instructions

1. Preheat the oven to 425 degrees F.
2. Whisk together all ingredients for the sauce and set aside.
3. 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.
4. Serve immediately, with cooked rice or other grain, if desired.

Keywords: stirfry, vegan, glutenfree, dinner