Five-Spice Tofu with Crispy Shiitakes and Bok Choy

By AislePrompt Editorial · ·

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 drafted and published.

Crispy marinated tofu with aromatic five-spice, sautéed with shiitakes and bok choy for a flavorful vegan dish. This Asian-inspired vegetarian recipe (vegan), ready in about 35 minutes, pairs firm tofu, soy sauce, rice vinegar 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 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: 20 min Cook: 15 min Serves 4 Asian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Press 14 oz firm tofu for 15 minutes to remove excess water. Cut into 1-inch cubes and toss with 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp five-spice powder. Let marinate for 10 minutes.
  2. Step 2: Heat 2 tbsp vegetable oil in a skillet over medium-high heat. Add tofu cubes and cook for 5 minutes per side until golden and crispy. Remove and set aside.
  3. Step 3: In the same skillet, add 1 tbsp sesame oil, 2 minced garlic cloves, and 1 tsp grated ginger. Sauté for 30 seconds until fragrant.
  4. Step 4: Add 8 oz sliced shiitake mushrooms and cook for 4 minutes until golden. Add 1 bunch bok choy (chopped into 2-inch pieces) and cook for 3 more minutes until wilted.
  5. Step 5: Return tofu to skillet. Stir in 1 tbsp cornstarch mixed with 2 tbsp water to thicken slightly. Cook for 1 minute until sauce coats ingredients evenly.

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