Five-Spice Tofu Stir-Fry with Bok Choy
A fragrant, colorful stir-fry with pan-seared tofu, crisp bok choy, and a light soy-glaze infused with aromatic five-spice powder. This chinese-inspired asian (vegetarian) ready in about 25 minutes pairs firm, pressed and cubed tofu, vegetable oil, sliced bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, 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, firm, pressed and cubed tofu
- 2 tbsp vegetable oil
- 1 head, trimmed and cut into 2-inch pieces bok choy
- 1, sliced bell pepper
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp five-spice powder
- 2 cloves, minced garlic
- 1 tsp, grated ginger
- 1 tbsp mixed with 1 tbsp water cornstarch
Instructions
- Step 1: Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add tofu cubes and cook for 4-5 minutes per side until golden brown; remove and set aside.
- Step 2: Add remaining 1 tbsp vegetable oil to the skillet, then add minced garlic and grated ginger; stir for 30 seconds until fragrant.
- Step 3: Add sliced bell pepper and bok choy to the skillet, stir-frying for 3-4 minutes until vegetables are bright green and slightly tender.
- Step 4: In a small bowl, whisk together soy sauce, rice vinegar, honey, and five-spice powder. Pour sauce into the skillet, then add cornstarch slurry; cook for 1-2 minutes until sauce thickens and coats the vegetables.
- Step 5: Return tofu to the skillet, toss to coat, and cook for 1 more minute until heated through. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Five-Spice Tofu Stir-Fry with Bok Choy take to make?
Total time is about 25 minutes (15 min prep + 10 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 Tofu Stir-Fry with Bok Choy?
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, pressed and cubed tofu from drying out.
Can I substitute ingredients in Five-Spice Tofu Stir-Fry with Bok Choy?
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 Tofu Stir-Fry with Bok Choy for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Tofu Stir-Fry with Bok Choy vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Simple and delicious.
- ★★★☆☆
Okay for a quick meal. I've had better asian dishes though.
