Five-Spice Stir-Fried Mixed Vegetables with Tofu

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant medley of seasonal vegetables and tofu simmered in a fragrant five-spice sauce, ideal for a quick weeknight meal. This asian-inspired asian (vegetarian, gluten-free) ready in about 30 minutes pairs firm tofu, vegetable oil, medium onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 15 min Cook: 15 min Serves 4 Asian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Press tofu for 15 minutes to remove excess water, then cut into 1/2-inch cubes. Whisk together 1 tbsp soy sauce, 1 tsp five-spice powder, 2 tbsp water, and 2 tbsp cornstarch in a small bowl.
  2. Step 2: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add tofu cubes and cook for 4-5 minutes per side until golden brown, then set aside.
  3. Step 3: Add remaining 1 tbsp vegetable oil to the skillet. Sauté onion, minced garlic, and grated ginger for 2 minutes until fragrant. Add broccoli, sliced bell pepper, and snap peas, and stir-fry for 5 minutes until vegetables are crisp-tender.
  4. Step 4: Pour the soy sauce slurry over vegetables and stir until sauce thickens and coats evenly, about 1 minute. Return tofu to the skillet and add 1/4 cup vegetable broth. Cook for 2 minutes until heated through.
  5. Step 5: Garnish with sliced green onions and serve immediately.

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Frequently asked questions

How long does Five-Spice Stir-Fried Mixed Vegetables with Tofu take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Five-Spice Stir-Fried Mixed Vegetables with Tofu?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep firm tofu from drying out.

Can I substitute ingredients in Five-Spice Stir-Fried Mixed Vegetables with Tofu?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Five-Spice Stir-Fried Mixed Vegetables with Tofu for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Five-Spice Stir-Fried Mixed Vegetables with Tofu vegetarian?

Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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