Five-Spice Tofu Stir Fry

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant stir fry with silken tofu and crisp vegetables coated in a fragrant five-spice glaze, ready in 30 minutes. This Chinese-inspired no-cook recipe (vegetarian, gluten-free), ready in about 30 minutes, pairs Tofu, extra-firm, Broccoli florets, Carrots, julienned for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 Chinese cuisine 320 cal/serving

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Ingredients

14 oz Tofu, extra-firm
1 cup Broccoli florets
1/2 cup Carrots, julienned
1/2 cup Bell pepper, thinly sliced
2 cloves Garlic, minced
1 tbsp Ginger, minced
1 tsp Five-spice powder
2 tbsp Soy sauce
1 tbsp Rice wine vinegar
1 tsp Cornstarch
2 tbsp Water
1 tsp Sesame oil

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Instructions

Step 1: Press tofu for 15 minutes to remove excess moisture, then cut into 1/2-inch cubes. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add tofu cubes and cook for 4-5 minutes per side until golden brown, then set aside.
Step 2: In the same skillet, add broccoli, carrots, and bell pepper. Stir-fry for 3 minutes until crisp-tender. Add minced garlic and ginger, cooking for 1 minute until fragrant.
Step 3: Whisk together soy sauce, rice wine vinegar, cornstarch, and water in a small bowl. Pour into skillet and stir until sauce thickens and coats vegetables, about 2 minutes. Stir in five-spice powder and sesame oil.
Step 4: Return tofu to skillet and toss to coat. Cook for 1 more minute until heated through. Serve immediately over cooked rice.