14 Veggie Stir Fry Bowls Packed With Crunch
The best stir fry never turns to mush. If your vegetables usually end up soggy by the time they hit the bowl, you are one recipe away from fixing that for good. This roundup of veggie stir fry bowls covers 14 combinations, from a classic broccoli and tofu bowl to a spicy kung pao vegetable bowl with real crunch in every bite. You will find vegan, gluten free, and low carb options, plus a few protein forward picks for anyone who wants more than vegetables on the plate. Jump to any bowl below and get dinner on the table in about 30 minutes.
1. Broccoli, Snow Pea, and Crispy Tofu Bowl
This is the bowl to start with if you are new to stir fry. Golden pan fried tofu, snappy broccoli, and tender snow peas come together in a garlic ginger sauce that clings to every bite. It suits busy weeknights and comes together in one pan with minimal cleanup.
Ingredients
| Ingredient | Amount |
|---|---|
| Extra firm tofu | 14 oz (400 g) |
| Broccoli florets | 3 cups (270 g) |
| Snow peas | 1 cup (100 g) |
| Garlic, minced | 3 cloves |
| Fresh ginger, grated | 1 tbsp (15 g) |
| Tamari or soy sauce | 3 tbsp (45 ml) |
| Rice vinegar | 1 tbsp (15 ml) |
| Maple syrup | 1 tsp (5 ml) |
| Cornstarch | 1 tbsp (8 g) |
| Avocado oil | 2 tbsp (30 ml) |
| Cooked rice | 3 cups (555 g) |
| Sesame seeds, optional | 1 tsp (3 g) |
How to Make It
- Press the tofu for 15 minutes, then cut it into cubes and toss with the cornstarch.
- Heat 1 tablespoon of oil in a wide skillet over high heat. Add the tofu in a single layer.
- Cook the tofu for 3 to 4 minutes per side, until the edges turn golden and feel crisp when pressed. Move it to a plate.
- Add the rest of the oil to the pan. Add the broccoli and cook for 3 minutes, stirring often.
- Add the snow peas, garlic, and ginger. Cook for 1 more minute, until the kitchen smells like garlic and the broccoli turns bright green.
- Whisk the tamari, rice vinegar, and maple syrup in a small bowl. Pour it into the pan.
- Return the tofu to the pan and toss for 1 minute, until the sauce turns glossy and coats the vegetables.
- Spoon over rice and finish with sesame seeds.
Quick tip. Pat the tofu dry after pressing. Wet tofu steams instead of crisping, and that is the most common reason this bowl turns out soft instead of crunchy.
Nutrition (per serving, estimate)
| Nutrition (per serving, estimate) | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 18 g |
| Carbs | 44 g |
| Fat | 15 g |
2. Thai Peanut Veggie Bowl With Cauliflower Rice
This bowl swaps rice for cauliflower rice and leans on a peanut lime sauce that tastes rich without any meat. It suits anyone watching carbs, and it still feels like a full, satisfying dinner.
Ingredients
| Ingredient | Amount |
|---|---|
| Cauliflower rice | 4 cups (480 g) |
| Red bell pepper, sliced | 1 medium |
| Carrots, julienned | 2 medium |
| Snap peas | 1 cup (100 g) |
| Peanut butter | 3 tbsp (48 g) |
| Lime juice | 2 tbsp (30 ml) |
| Tamari | 2 tbsp (30 ml) |
| Chili garlic sauce | 1 tsp (5 ml) |
| Warm water | 3 tbsp (45 ml) |
| Avocado oil | 2 tbsp (30 ml) |
| Chopped peanuts, for topping | 2 tbsp (18 g) |
| Cilantro, chopped | 2 tbsp (5 g) |
How to Make It
- Heat 1 tablespoon of oil in a dry, wide pan over high heat. Add the cauliflower rice in a single layer.
- Cook the cauliflower rice for 5 minutes without stirring too often, until it looks lightly toasted at the edges and smells nutty. Move it to a bowl.
- Add the rest of the oil to the pan. Add the bell pepper, carrots, and snap peas.
- Cook the vegetables for 4 minutes, stirring often, until the pepper softens slightly but the carrots still have bite.
- Whisk the peanut butter, lime juice, tamari, chili garlic sauce, and warm water in a small bowl until smooth.
- Return the cauliflower rice to the pan and pour the sauce over everything. Toss for 1 minute, until the sauce coats the vegetables evenly.
- Top with chopped peanuts and cilantro.
Quick tip. If the sauce looks too thick, add water one tablespoon at a time. Peanut butter brands vary a lot in thickness, so the sauce needs small adjustments most times you make it.
Nutrition (per serving, estimate)
| Nutrition (per serving, estimate) | Amount |
|---|---|
| Calories | 290 kcal |
| Protein | 10 g |
| Carbs | 20 g |
| Fat | 20 g |
3. Korean Bibimbap Style Stir Fry Bowl
Each vegetable gets its own quick turn in the pan here, so every pile keeps its own color and bite. Topped with a fried egg and a spoonful of gochujang, this bowl suits anyone who wants a plate that looks as good as it tastes.
Ingredients
| Ingredient | Amount |
|---|---|
| Baby spinach | 4 cups (120 g) |
| Carrots, julienned | 2 medium |
| Bean sprouts | 2 cups (150 g) |
| Zucchini, julienned | 1 medium |
| Garlic, minced | 2 cloves |
| Sesame oil | 2 tbsp (30 ml) |
| Soy sauce | 2 tbsp (30 ml) |
| Eggs | 4 large |
| Cooked rice | 3 cups (555 g) |
| Gochujang | 2 tbsp (32 g) |
How to Make It
- Heat 1 teaspoon of sesame oil in a skillet over medium high heat. Add the spinach and half the garlic.
- Cook the spinach for about 1 minute, just until it wilts and turns a deep green. Season with a splash of soy sauce, then move it to a plate.
- Repeat the same quick cook with the carrots, then the bean sprouts, then the zucchini, using a little oil each time and moving each vegetable to its own spot on the plate when done.
- Wipe out the pan. Add the last teaspoon of oil and fry the eggs until the whites set but the yolks stay soft.
- Divide the rice among bowls. Arrange the spinach, carrots, bean sprouts, and zucchini in separate piles around the rice.
- Top each bowl with a fried egg and a spoonful of gochujang.
Quick tip. Stir fry the vegetables in the order listed, mildest first. That way the pan does not carry a strong garlic or zucchini flavor into the delicate spinach.
Nutrition (per serving, estimate)
| Nutrition (per serving, estimate) | Amount |
|---|---|
| Calories | 360 kcal |
| Protein | 15 g |
| Carbs | 48 g |
| Fat | 13 g |
4. Sesame Ginger Cauliflower and Snap Pea Bowl
Cauliflower stays in bite sized florets in this bowl instead of being riced, which gives it more crunch than most stir fry recipes. It suits readers who want a low carb dinner that still feels hearty.
Ingredients
| Ingredient | Amount |
|---|---|
| Cauliflower florets | 4 cups (400 g) |
| Sugar snap peas | 1 cup (100 g) |
| Carrot, shredded | 1 medium |
| Garlic, minced | 2 cloves |
| Fresh ginger, grated | 1 tbsp (15 g) |
| Sesame oil | 1 tbsp (15 ml) |
| Tamari | 3 tbsp (45 ml) |
| Rice vinegar | 1 tbsp (15 ml) |
| Avocado oil | 1 tbsp (15 ml) |
| Sesame seeds | 1 tbsp (9 g) |
How to Make It
- Bring a pot of water to a boil. Add the cauliflower florets and cook for 90 seconds, then drain and pat dry.
- Heat the avocado oil in a wide skillet over high heat. Add the cauliflower and cook for 3 minutes, until the edges turn golden but the center stays firm.
- Add the snap peas, carrot, garlic, and ginger. Cook for 2 minutes, stirring often.
- Whisk the sesame oil, tamari, and rice vinegar together, then pour into the pan.
- Toss everything for 1 minute, until the sauce coats the vegetables and smells fragrant.
- Top with sesame seeds and serve.
Quick tip. Do not skip the quick boil on the cauliflower. Without it, the outside browns before the inside cooks through, and you end up with a raw, chalky bite at the center.
Nutrition (per serving, estimate)
| Nutrition (per serving, estimate) | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 6 g |
| Carbs | 14 g |
| Fat | 9 g |
5. Rainbow Veggie and Edamame Crunch Bowl
Purple cabbage, orange carrot, and bright red pepper make this one of the most colorful bowls on the list. It doubles as a great way to use up half used vegetables sitting in the crisper drawer.
Ingredients
| Ingredient | Amount |
|---|---|
| Red cabbage, shredded | 2 cups (180 g) |
| Red bell pepper, sliced | 1 medium |
| Carrot, sliced into ribbons | 1 medium |
| Shelled edamame | 1 cup (150 g) |
| Scallions, sliced | 3 |
| Garlic, minced | 2 cloves |
| Soy sauce | 3 tbsp (45 ml) |
| Rice vinegar | 1 tbsp (15 ml) |
| Avocado oil | 2 tbsp (30 ml) |
| Cooked rice | 3 cups (555 g) |
How to Make It
- Heat the oil in a wide skillet over high heat. Add the bell pepper and carrot.
- Cook for 3 minutes, stirring often, until the pepper starts to soften.
- Add the edamame and garlic. Cook for 1 minute, until the garlic smells fragrant.
- Add the cabbage last. Cook for 60 to 90 seconds only, just enough to soften the edges while the ribs stay crisp and the color stays deep purple.
- Whisk the soy sauce and rice vinegar together, then pour into the pan. Toss for 30 seconds.
- Scatter scallions over the top and serve over rice.
Quick tip. If the cabbage sits in the pan too long, it turns gray and loses its crunch. Add it last and pull the pan off the heat as soon as the sauce coats everything.
Nutrition (per serving, estimate)
| Nutrition (per serving, estimate) | Amount |
|---|---|
| Calories | 310 kcal |
| Protein | 11 g |
| Carbs | 46 g |
| Fat | 9 g |
6. Crispy Tofu and Broccoli Teriyaki Bowl
A homemade teriyaki sauce keeps this bowl from tasting overly sweet the way bottled versions often do. Pan fried tofu and broccoli soak up the glossy sauce for a dinner that reads like takeout.
Ingredients
| Ingredient | Amount |
|---|---|
| Extra firm tofu | 14 oz (400 g) |
| Broccoli florets | 3 cups (270 g) |
| Red onion, sliced | 1 small |
| Cornstarch | 1 tbsp (8 g) |
| Tamari | 4 tbsp (60 ml) |
| Fresh ginger, grated | 1 tbsp (15 g) |
| Garlic, minced | 2 cloves |
| Maple syrup | 2 tbsp (30 ml) |
| Water | 3 tbsp (45 ml) |
| Avocado oil | 2 tbsp (30 ml) |
| Cooked rice | 3 cups (555 g) |
| Sesame seeds and scallions, for topping | to taste |
How to Make It
- Press the tofu, cut it into cubes, and toss with cornstarch.
- Heat 1 tablespoon of oil in a wide skillet over high heat. Cook the tofu for 3 to 4 minutes per side, until golden and crisp. Move it to a plate.
- Add the rest of the oil to the pan. Add the broccoli and red onion. Cook for 4 minutes, stirring often.
- Whisk the tamari, ginger, garlic, maple syrup, and water together.
- Pour the sauce into the empty side of the pan and let it bubble for 1 minute, until it thickens enough to coat the back of a spoon.
- Return the tofu to the pan and toss everything together for 1 minute, until glossy.
- Serve over rice with sesame seeds and scallions on top.
Quick tip. Let the sauce reduce on its own for a minute before tossing in the tofu and vegetables. That step is what gives this bowl its glossy, restaurant style coating instead of a thin, watery sauce.
Nutrition (per serving, estimate)
| Nutrition (per serving, estimate) | Amount |
|---|---|
| Calories | 400 kcal |
| Protein | 19 g |
| Carbs | 48 g |
| Fat | 15 g |
7. Garlic Sesame Snow Pea and Water Chestnut Bowl
Water chestnuts rarely show up in stir fry recipes, even though they bring the best crunch of any vegetable in this list. Paired with snow peas and mushrooms, this bowl earns a spot for anyone who misses that crunch in most takeout.
Ingredients
| Ingredient | Amount |
|---|---|
| Snow peas | 2 cups (200 g) |
| Water chestnuts, sliced | 8 oz can (227 g), drained |
| Mushrooms, sliced | 8 oz (225 g) |
| Garlic, minced | 3 cloves |
| Sesame oil | 1 tbsp (15 ml) |
| Soy sauce | 3 tbsp (45 ml) |
| Avocado oil | 2 tbsp (30 ml) |
| Sesame seeds | 1 tbsp (9 g) |
| Cooked rice | 3 cups (555 g) |
How to Make It
- Heat the avocado oil in a wide skillet over high heat. Add the mushrooms in a single layer.
- Cook the mushrooms for 4 minutes without stirring too much, until they release their liquid and start to brown at the edges.
- Add the snow peas and garlic. Cook for 2 minutes, stirring often, until the snow peas stay bright green and taut.
- Turn off the heat. Add the water chestnuts, sesame oil, and soy sauce, and toss everything together.
- Let the residual heat warm the water chestnuts through without cooking them further, so they stay fully crisp.
- Top with sesame seeds and serve over rice.
Quick tip. Adding the water chestnuts off heat is the one step that makes this bowl work. Even a minute in a hot pan will soften them, and softened water chestnuts lose the entire point of the recipe.
Nutrition (per serving, estimate)
| Nutrition (per serving, estimate) | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 9 g |
| Carbs | 50 g |
| Fat | 9 g |
8. Kung Pao Style Vegetable Bowl
Kung pao almost always shows up as a chicken recipe, so this fully vegetable version fills a real gap. Toasted dried chilies give the sauce a deeper heat than chili flakes stirred straight into the pan.
Ingredients
| Ingredient | Amount |
|---|---|
| Zucchini, sliced | 2 medium |
| Red bell pepper, sliced | 1 medium |
| Roasted peanuts | 1/2 cup (75 g) |
| Dried red chilies | 4 to 6 |
| Garlic, minced | 3 cloves |
| Soy sauce | 3 tbsp (45 ml) |
| Rice vinegar | 1 tbsp (15 ml) |
| Sugar | 1 tsp (4 g) |
| Cornstarch | 1 tsp (3 g) |
| Water | 2 tbsp (30 ml) |
| Avocado oil | 2 tbsp (30 ml) |
| Cooked rice | 3 cups (555 g) |
How to Make It
- Heat 1 tablespoon of oil in a wide skillet over medium heat. Add the dried chilies and toast for 30 seconds, until they smell smoky.
- Turn the heat to high and add the rest of the oil, the zucchini, and the bell pepper.
- Cook for 4 minutes, stirring often, until the zucchini turns just tender with a slight char at the edges.
- Add the garlic and cook for 30 seconds more, until fragrant.
- Whisk the soy sauce, rice vinegar, sugar, cornstarch, and water together, then pour into the pan.
- Toss for 1 minute, until the sauce thickens and turns glossy.
- Stir in the peanuts and serve over rice.
Quick tip. Taste the sauce before serving. If the heat feels too strong, stir in an extra splash of rice vinegar rather than pulling out the chilies, since the vinegar balances the heat without losing the flavor they built.
Nutrition (per serving, estimate)
| Nutrition (per serving, estimate) | Amount |
|---|---|
| Calories | 340 kcal |
| Protein | 11 g |
| Carbs | 42 g |
| Fat | 15 g |
9. Vegetable Fried Rice Stir Fry Bowl
This is the bowl to make with whatever is left in the fridge. Day old rice, a handful of vegetables, and a couple of eggs turn into a full dinner in under 20 minutes.
Ingredients
| Ingredient | Amount |
|---|---|
| Cooked rice, cold | 4 cups (740 g) |
| Frozen peas | 1 cup (145 g) |
| Carrot, diced | 1 medium |
| Scallions, sliced | 3 |
| Eggs | 3 large |
| Garlic, minced | 2 cloves |
| Soy sauce | 3 tbsp (45 ml) |
| Sesame oil | 1 tsp (5 ml) |
| Avocado oil | 2 tbsp (30 ml) |
How to Make It
- Heat 1 tablespoon of oil in a wide skillet or wok over high heat. Add the carrot and cook for 2 minutes.
- Add the peas and garlic, and cook for 1 minute more.
- Push the vegetables to one side of the pan. Crack the eggs into the empty space and scramble them until just set.
- Add the rest of the oil and the cold rice. Break up any clumps with a spatula.
- Cook the rice for 4 to 5 minutes, stirring often, until the grains start to crisp slightly at the edges and separate easily.
- Add the soy sauce and sesame oil, and toss everything together.
- Top with scallions and serve.
Quick tip. Cold, day old rice is what keeps the grains separate. Fresh, warm rice has too much moisture and turns this dish into a sticky clump instead of a proper fried rice.
Nutrition (per serving, estimate)
| Nutrition (per serving, estimate) | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 12 g |
| Carbs | 58 g |
| Fat | 11 g |
10. Zucchini, Mushroom, and Bean Sprout Bowl
This bowl skips rice entirely and still feels satisfying, thanks to the layered textures of soft mushrooms, silky zucchini, and crisp bean sprouts. It suits anyone looking for a lighter, low carb dinner.
Ingredients
| Ingredient | Amount |
|---|---|
| Zucchini, sliced into ribbons | 2 medium |
| Mushrooms, sliced | 8 oz (225 g) |
| Bean sprouts | 2 cups (150 g) |
| Garlic, minced | 2 cloves |
| Rice vinegar | 1 tbsp (15 ml) |
| Soy sauce | 2 tbsp (30 ml) |
| Avocado oil | 2 tbsp (30 ml) |
| Fresh herbs, chopped, for topping | 2 tbsp |
How to Make It
- Heat 1 tablespoon of oil in a wide skillet over high heat. Add the mushrooms and cook for 4 minutes, until they release their liquid and brown at the edges. Move them to a plate.
- Add the rest of the oil to the pan. Add the zucchini and bean sprouts.
- Cook for 2 minutes, stirring often, until the bean sprouts still show a slight snap and the zucchini turns translucent at the edges but holds its shape.
- Add the garlic and cook for 30 seconds, until fragrant.
- Return the mushrooms to the pan. Add the rice vinegar and soy sauce, and toss for 30 seconds.
- Top with fresh herbs and serve.
Quick tip. Cook the mushrooms separately first. If they go in with the zucchini and bean sprouts, the pan gets too crowded and everything steams instead of browning.
Nutrition (per serving, estimate)
| Nutrition (per serving, estimate) | Amount |
|---|---|
| Calories | 140 kcal |
| Protein | 6 g |
| Carbs | 12 g |
| Fat | 9 g |
11. Cashew Veggie Stir Fry Bowl
Toasted cashews add richness to this bowl without any meat, which makes it a favorite for readers easing into more plant based dinners. Snap peas and bell pepper keep every bite crunchy.
Ingredients
| Ingredient | Amount |
|---|---|
| Raw cashews | 1/2 cup (70 g) |
| Snap peas | 1 cup (100 g) |
| Red bell pepper, sliced | 1 medium |
| Garlic, minced | 2 cloves |
| Soy sauce | 3 tbsp (45 ml) |
| Rice vinegar | 1 tbsp (15 ml) |
| Maple syrup | 1 tsp (5 ml) |
| Avocado oil | 2 tbsp (30 ml) |
| Cooked rice | 3 cups (555 g) |
How to Make It
- Heat a dry skillet over medium heat. Add the cashews and toast for 3 to 4 minutes, stirring often, until they turn deep golden and smell toasted. Move them to a plate.
- Add the oil to the pan and turn the heat to high. Add the bell pepper and snap peas.
- Cook for 3 minutes, stirring often, until the pepper stays glossy and firm.
- Add the garlic and cook for 30 seconds more.
- Whisk the soy sauce, rice vinegar, and maple syrup together, then pour into the pan. Toss for 30 seconds.
- Stir the cashews back in right before serving, and spoon everything over rice.
Quick tip. Add the cashews back at the very end, off the direct heat as much as possible. Simmering them in the sauce for too long softens the crunch that makes this bowl worth making.
Nutrition (per serving, estimate)
| Nutrition (per serving, estimate) | Amount |
|---|---|
| Calories | 370 kcal |
| Protein | 10 g |
| Carbs | 48 g |
| Fat | 16 g |
12. Shrimp and Crunchy Veggie Bowl
This bowl gives the list a seafood option while keeping vegetables as the main volume in the dish. It suits anyone who wants a lighter dinner built around produce instead of a heavy protein.
Ingredients
| Ingredient | Amount |
|---|---|
| Shrimp, peeled and deveined | 1 lb (450 g) |
| Snap peas | 1 cup (100 g) |
| Red bell pepper, sliced | 1 medium |
| Carrot, sliced | 1 medium |
| Garlic, minced | 3 cloves |
| Fresh ginger, grated | 1 tbsp (15 g) |
| Soy sauce | 3 tbsp (45 ml) |
| Lime juice | 1 tbsp (15 ml) |
| Avocado oil | 2 tbsp (30 ml) |
| Cilantro, chopped, for topping | 2 tbsp |
| Cooked rice | 3 cups (555 g) |
How to Make It
- Heat 1 tablespoon of oil in a wide skillet over high heat. Add the shrimp in a single layer.
- Cook the shrimp for 1 to 2 minutes per side, until they turn opaque pink and curl into a loose C shape. Move them to a plate.
- Add the rest of the oil to the pan. Add the bell pepper, carrot, and snap peas.
- Cook for 3 minutes, stirring often, until the vegetables stay crisp but start to soften slightly.
- Add the garlic and ginger, and cook for 30 seconds, until fragrant.
- Return the shrimp to the pan. Add the soy sauce and lime juice, and toss for 1 minute.
- Top with cilantro and serve over rice.
Quick tip. Pull the shrimp out of the pan as soon as they curl loosely. A shrimp that curls into a tight, closed circle has gone past done and will taste rubbery.
Nutrition (per serving, estimate)
| Nutrition (per serving, estimate) | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 26 g |
| Carbs | 42 g |
| Fat | 9 g |
13. Chicken and Broccoli Crunch Bowl
This is the most searched protein pairing for stir fry, and it earns its place here because the vegetables still carry the dish. Thin, evenly cut chicken strips sear quickly and stay juicy.
Ingredients
| Ingredient | Amount |
|---|---|
| Chicken breast, thinly sliced | 1 lb (450 g) |
| Broccoli florets | 3 cups (270 g) |
| Carrot, sliced | 1 medium |
| Red onion, sliced | 1 small |
| Garlic, minced | 3 cloves |
| Soy sauce | 4 tbsp (60 ml) |
| Rice vinegar | 1 tbsp (15 ml) |
| Cornstarch | 1 tsp (3 g) |
| Avocado oil | 2 tbsp (30 ml) |
| Sesame seeds, for topping | 1 tbsp |
| Cooked rice | 3 cups (555 g) |
How to Make It
- Heat 1 tablespoon of oil in a wide skillet over high heat. Add the chicken in a single layer and let it sit without stirring for 1 minute, so it sears instead of steams.
- Continue cooking the chicken for 3 to 4 minutes total, until it reaches an internal temperature of 165°F and the juices run clear. Move it to a plate.
- Add the rest of the oil to the pan. Add the broccoli, carrot, and red onion.
- Cook for 4 minutes, stirring often, until the broccoli stays bright green and the onion softens slightly.
- Add the garlic and cook for 30 seconds more.
- Whisk the soy sauce, rice vinegar, and cornstarch together, then pour into the pan.
- Return the chicken to the pan and toss for 1 minute, until the sauce thickens and coats everything.
- Top with sesame seeds and serve over rice.
Quick tip. Cut the chicken into strips of the same thickness. Uneven pieces cook at different speeds, so some end up dry while others are still undercooked.
Nutrition (per serving, estimate)
| Nutrition (per serving, estimate) | Amount |
|---|---|
| Calories | 390 kcal |
| Protein | 32 g |
| Carbs | 42 g |
| Fat | 9 g |
14. Tempeh and Napa Cabbage Crunch Bowl
Tempeh brings a firmer, chewier bite than tofu, and napa cabbage is genuinely underused in stir fry recipes despite how well it holds its crunch. This bowl makes a strong closer for anyone who wants something different from the usual rotation.
Ingredients
| Ingredient | Amount |
|---|---|
| Tempeh | 8 oz (225 g) |
| Napa cabbage, sliced | 3 cups (210 g) |
| Carrot, shredded | 1 medium |
| Garlic, minced | 2 cloves |
| Fresh ginger, grated | 1 tbsp (15 g) |
| Soy sauce | 3 tbsp (45 ml) |
| Rice vinegar | 1 tbsp (15 ml) |
| Avocado oil | 2 tbsp (30 ml) |
| Cooked rice | 3 cups (555 g) |
How to Make It
- Steam the tempeh for 5 minutes, then let it cool slightly and cut it into cubes.
- Heat 1 tablespoon of oil in a wide skillet over high heat. Add the tempeh and cook for 3 to 4 minutes, turning occasionally, until it turns golden brown on at least two sides.
- Move the tempeh to a plate. Add the rest of the oil to the pan, then add the carrot and cook for 2 minutes.
- Add the napa cabbage, garlic, and ginger. Cook for 2 minutes, stirring often, until the cabbage wilts slightly but the ribs stay crisp.
- Return the tempeh to the pan. Add the soy sauce and rice vinegar, and toss for 1 minute.
- Serve over rice.
Quick tip. Steaming the tempeh before pan frying softens its natural bitter edge. Skip that step and the tempeh can taste slightly chalky, even after it browns.
Nutrition (per serving, estimate)
| Nutrition (per serving, estimate) | Amount |
|---|---|
| Calories | 340 kcal |
| Protein | 16 g |
| Carbs | 46 g |
| Fat | 11 g |
Fourteen bowls, fourteen ways to keep dinner fast and full of crunch. Start with the classic broccoli and tofu bowl or jump straight to the underrated water chestnut version, and you will find the same rule holds across every recipe here, high heat and a dry pan beat a slow simmer every time. Save this list of veggie stir fry bowls for your next busy weeknight, and try one tonight while the produce in your fridge is still fresh.
