Five-Spice Crispy Tofu Stir Fry with Broccoli and Bell Peppers

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

A colorful stir fry of crispy tofu cubes coated in five-spice powder, tossed with tender broccoli and sweet bell peppers in a savory garlic sauce. This Chinese-inspired vegetarian recipe, ready in about 35 minutes, pairs extra firm tofu, cornstarch, Chinese five-spice powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 14 oz block extra firm tofu
• 3 tbsp cornstarch
• 1 tsp Chinese five-spice powder
• 2 cups broccoli florets
• 1 medium sliced red bell pepper
• 1 medium sliced green bell pepper
• 3 minced garlic cloves
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp brown sugar
• 4 tbsp vegetable oil
• 1/4 cup water
• 2 sliced scallions

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Instructions

1. Step 1: Drain and press 14 oz extra firm tofu for 15 minutes to remove excess moisture. Cut tofu into 1-inch cubes. In a shallow bowl, combine 3 tbsp cornstarch and 1 tsp Chinese five-spice powder. Toss tofu cubes in the mixture to evenly coat.
2. Step 2: Heat 3 tbsp vegetable oil in a large non-stick skillet or wok over medium-high heat. Add coated tofu cubes and cook, turning occasionally, for 8-10 minutes until all sides are golden and crispy. Remove tofu and set aside.
3. Step 3: In the same skillet, add 1 tbsp vegetable oil. Add 3 minced garlic cloves and stir-fry for 30 seconds until fragrant.
4. Step 4: Add 2 cups broccoli florets, 1 sliced red bell pepper, and 1 sliced green bell pepper. Stir-fry for 5 minutes until vegetables are tender-crisp.
5. Step 5: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, and 1/4 cup water. Pour sauce into the skillet and stir to coat vegetables.
6. Step 6: Return crispy tofu to the skillet and toss everything gently to combine. Cook for 2 more minutes until sauce thickens and glazes tofu and vegetables.
7. Step 7: Remove from heat and garnish with 2 sliced scallions. Serve immediately over steamed rice or noodles.