Flavorful Thai Vegetable Stir-Fry

back pan on a chopping board with freshly cooked pumpkin stir fried vegetables

Flavorful Thai Vegetable Stir-Fry

This delicious healthy Thai vegetable stir-fry with pumpkin and tofu is ready in only 20 minutes and completely whole food plant-based! Easily customizable, this gluten-free weeknight dinner is great for beginners and really comforting. Serve with rice or noodles and reheat leftovers for a quick lunch!

Course Dinner

Cuisine Thai

Keyword Asian, dinner, gluten-free, healthy, quick, Thai, tofu, vegetables

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 255

Author Alena Schowalter

Ingredients

1 medium kabocha squash cubed
1 small eggplant cubed
2 cups button mushrooms sliced (140 g)
1 cup baby corn
1 medium broccoli cut into florets
4 oz sugar snap peas 115 g
⅔ cup firm tofu 150 g
2 scallions diced
⅓ cup veggie broth 80 ml

Stir Fry Sauce

4 tablespoons soy sauce
2 teaspoons cornstarch
2 teaspoons coconut sugar
1 tablespoon white vinegar
2 garlic cloves minced
1 teaspoon ginger grated
⅓ cup water 80 ml
Pinch of chili powder

To Serve

Thai basil
Cashews
Brown rice cooked

Instructions

Put all of the sauce ingredients into a jar, close with a lid and shake well.
Drain tofu in a tofu press or wrapped in a towel with weight on top. Cut the tofu into cubes and put them in a bowl. Drizzle with stir fry sauce, coat evenly and set aside to marinate.
Put a large non-stick pan over medium-high heat and add the cubed winter squash and a splash of water or cooking oil Cook for around 5 minutes until it has slightly softened, then add the rest of the vegetables together with the veggie broth.
Sauté everything for about 6 minutes, stirring frequently, until the liquid is absorbed.
Finally, add the marinated tofu in the stir fry sauce to the pan and cook for 4-5 more minutes until the sauce has thickened, stirring frequently.
Once the veggies have become tender-crisp, remove from heat and divide them into serving bowls. Take a small bite and adjust the taste to your liking.
Serve your vegetable stir-fry with brown rice and top with Thai basil and cashews.
Enjoy warm or let cool and refrigerate in an airtight container for up to 5 days and reheat in a microwave at your convenience.

Video

Notes

You can use pretty much any winter squash, such as butternut or acorn, instead of the kabocha.
If pumpkin is not in season or you want dinner on the table even quicker, feel free to use other quick-cooking vegetables like bell peppers or zucchini instead.
You can omit the tofu, replace with tempeh or skip the marinating part if you like. Chickpeas or other legumes taste great in this vegetable stir fry, too!
Feel free to top with sesame seeds, peanuts or cilantro instead of Thai basil and cashews.
This vegetable stir fry tastes fantastic with noodles instead of brown rice!
The stir fry sauce can be made ahead of time in larger batches and stores well covered in the fridge for around 2 weeks.
Nutrition values have automatically been calculated without the rice and cashews.

Nutrition