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Thai Veg Stir Fried

Thai Veg Stir Fried

serves 4 Prep 5 min total time 20 min

  • Ready in just 20 minutes
  • Made with everyday staple foods
  • Super customizable & great for meal prep
  • Budget-friendly beginner recipe
  • Low in calories yet filling
  • Completely oil-free 
  • Bursting with flavor & nutrients



  • 1 medium kabocha squash, cubed (butternut or any variety you find)
  • 1 medium 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



  1. Put all of the sauce ingredients into a jar, close with a lid and shake well.
  2. Cut the tofu into cubes and put them in a bowl. Drizzle with stir fry sauce, coat evenly and set aside to marinate.
  3. 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.
  4. Sauté everything for about 6 minutes, stirring frequently, until the liquid is absorbed.
  5. Finally, add the marinated tofu in the stir fry sauce to the pan and cook for 4-5 more minutes, stirring frequently.
  6. 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.
  7. Serve your vegetable stir-fry with brown rice and top with Thai basil and cashews.
  8. Enjoy warm or let cool and refrigerate in an airtight container for up to 5 days and reheat in a microwave at your convenience.