This frozen vegetable stir fry has been a reliable weeknight hero. I’ve lost count of how many times I’ve reached for a bag of frozen veggies and a block of tofu, knowing I could whip this up in under an hour and still feel like I made something legit. The magic comes from the marinated tofu—especially when I remember to freeze it ahead of time for that chewy, satisfying texture. Pair it with rice, noodles, or whatever needs using up in your fridge, and dinner’s done before you’ve even finished scrolling through.
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The stir fry that’s on repeat at home
Between the crispy tofu and that sticky-salty-sweet sauce, this stir fry pulls together everything I love in a single skillet. It’s flexible enough for weeknights (hello, frozen veggies) but bold enough to taste like you actually cooked.
What really makes it shine? The best tofu trick—freezing it ahead gives it the meaty, chewy texture that soaks up the marinade like a sponge and holds up in the pan. Toss it in cornstarch and sauté it just right, and suddenly, you’ve got restaurant-level tofu at home.
Pair it with fried rice, noodles, or whatever needs using up in your fridge, and dinner’s done before you’ve even finished scrolling through your day.
Ingredients and why they matter
To whip up this easy veggie stir fry, gather your ingredients: frozen mixed vegetables, edamame, tofu, soy sauce, garlic, ginger, rice wine vinegar, maple syrup, cornstarch, water, and vegetable oil.
Full ingredient list and detailed instructions in the recipe card.
Notes & Variations
- Extra-firm tofu. This is the foundation of the dish—it holds its shape, crisps up beautifully, and soaks up flavor like a sponge. Freezing it first makes the texture even chewier and more satisfying.
- Frozen mixed vegetables and edamame. I used an Asian vegetable mix with carrots, broccoli florets, bell peppers, and snow peas, but any frozen veggie mix would work. Feel free to toss in baby corn, mushrooms, or bok choy. Edamame adds a little extra protein and a nice pop of freshness that balances out the richness of the sauce.
- Low sodium soy sauce. It’s the umami backbone of the marinade. Low sodium keeps it from overpowering everything, giving you room to season to taste. Substitute with tamari for gluten-free.
- Maple syrup. Adds just the right amount of sweetness to balance the salty and tangy notes in the sauce. You can swap it for agave or honey, but maple brings a mellow depth I love.
- Ginger & garlic. These two bring the flavor punch. They’re not just there for background—they liven up the whole stir fry and give it that takeout-style edge.
- Cornstarch. A total workhorse here—it makes the tofu crispy and thickens the sauce to that glossy, clingy texture that coats every bite.
How to make vegetable stir fry
Step 1: Prepare the tofu
Drain the tofu in a colander for 10 minutes. Wrap it in a clean towel or paper towels and press gently to remove excess moisture. You can also use a tofu press instead. Cut the tofu into ½-inch cubes.
In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, sesame oil, garlic, and ginger. Pour ¼ cup of the marinade into a large bowl and set the rest aside for later.
Add the cubed tofu to the large bowl, turning so all sides get coated, and let it soak for 15 minutes. Flip the tofu and let it soak for an additional 15 minutes.
Step 2:
While the tofu is being marinated, place the frozen vegetables and edamame in a colander over a bowl to drain excess water.
Step 3:
Heat vegetable oil in a large skillet or wok over medium-high heat. Gently pat the tofu with a paper towel to remove any excess marinade, then toss the tofu in 2 tablespoons of cornstarch, ensuring an even coating.
Add the tofu to the hot pan and sauté for 8-10 minutes, turning occasionally, until golden brown and crispy. Remove from the pan and set aside.
Step 4:
In a small bowl, whisk the remaining 1 tablespoon cornstarch into ½ cup water until smooth. Stir this mixture into the reserved marinade.
Step 5:
In the same skillet, add the thawed vegetables and edamame. Pour in the prepared stir fry sauce and cook, stirring frequently, until the sauce thickens and the vegetables are heated through, about 5 minutes.
Return the crispy tofu to the pan and toss gently to coat in the sauce. Serve immediately over rice or noodles, garnished with toasted sesame seeds, if desired.
Serving suggestions
This frozen vegetable stir fry is a total lifesaver on busy weeknights. I love serving it over fried rice, but it’s just as tasty with steamed white rice or tossed with your favorite noodles. Looking for a low-carb option? Use cauliflower rice or try spooning it into lettuce wraps for a fresh, crunchy twist. For a complete meal, serve it alongside egg rolls, dumplings, or a side of pickled radish for a pop of tangy flavor.
Storage and reheating suggestions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep them separate from rice or noodles to prevent them from getting too soft or soggy.
To reheat, warm it in a skillet over medium heat with a splash of water or soy sauce to loosen things up. You can also microwave it in 30-second bursts, stirring in between, until heated through.
Other tofu recipes
If you like this recipe, check out more tofu recipes:
Sesame Tofu
Kung Pao Tofu
Gochujang Tofu
Sheet Pan Bibimbap
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Frozen Vegetable Stir Fry
Equipment
- 1 large skillet
Ingredients
FOR THE STIR FRY
- 14 oz extra-firm tofu
- 16 oz frozen mixed vegetables
- 1 tablespoon vegetable oil
- 3 tablespoons cornstarch, divided
- ½ cup water
- 1 cup edamame, frozen
- Toasted sesame seeds, optional
FOR THE MARINADE
- ½ cup low sodium soy sauce
- 2 tablespoons maple syrup
- 1 tablespoon rice wine vinegar
- 1 teaspoon toasted sesame oil
- 2 clove garlic, minced
- 1 teaspoon ginger paste
Instructions
- Optional: Freezing tofu overnight and then thawing it before use changes its texture, making it chewier and more absorbent. Freeze the whole block of tofu in its original packaging or after draining. Thaw completely in the refrigerator or by submerging it in warm water.
- Drain the tofu in a colander for 10 minutes. Wrap it in a clean towel or paper towels and press gently to remove excess moisture. You can also use a tofu press instead. Cut the tofu into ½-inch cubes.
- In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, sesame oil, garlic, and ginger.
- Pour ¼ cup of the marinade into a large bowl and set the rest aside for later. Add the cubed tofu to the large bowl, turning so all sides get coated, and let it soak for 15 minutes. Flip the tofu and let it soak for an additional 15 minutes.
- While the tofu marinates, place the frozen vegetables and edamame in a colander over a bowl to drain excess water.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Gently pat the tofu with a paper towel to remove any excess marinade then toss the tofu in 2 tablespoons cornstarch, ensuring an even coating. Add the tofu to the hot pan and sauté for 8-10 minutes, turning occasionally, until golden brown and crispy. Remove from the pan and set aside.
- In a small bowl, whisk the remaining 1 tablespoon cornstarch into ½ cup water until smooth. Stir this mixture into the reserved marinade.
- In the same skillet, add the thawed vegetables and edamame. Pour in the prepared sauce and cook, stirring frequently, until the sauce thickens and the vegetables are heated through, about 5 minutes.
- Return the crispy tofu to the pan and toss gently to coat in the sauce. Serve immediately over rice or noodles, garnished with toasted sesame seeds, if desired.
Notes
- Removing excess moisture helps the tofu absorb more flavor and crisp up better.
- For an even crispier texture, air-fry or bake the tofu at 400°F (200°C) for 20 minutes, flipping halfway through.
- Use any frozen stir-fry mix, or swap in fresh bell peppers, snap peas, or mushrooms.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat.
- Maple syrup can be substituted with honey.
- If the vegetables aren’t completely thawed after sitting out for 30 minutes, heat in the microwave for 30 seconds at a time until fully thawed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
