Stir-Fried Five-Spice Tofu with Napa Cabbage and Shiitake Mushrooms

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

A vibrant Asian-inspired stir fry featuring firm tofu infused with aromatic five-spice powder, tender napa cabbage, and earthy shiitake mushrooms tossed in a savory soy-ginger sauce. This asian-inspired vegetarian ready in about 35 minutes pairs firm tofu, Chinese five-spice powder, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, 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 tofu
• 1 tsp Chinese five-spice powder
• 3 tbsp vegetable oil
• 1 tbsp fresh ginger, minced
• 3 cloves garlic cloves, minced
• 6 oz shiitake mushrooms, sliced
• 4 cups napa cabbage, sliced into 1-inch strips
• 3 tbsp low sodium soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 stalks green onions, thinly sliced
• 1 tbsp toasted sesame seeds

Instructions

1. Step 1: Press 14 oz firm tofu for 15 minutes to remove excess water, then cut into 1-inch cubes and toss with 1 tsp Chinese five-spice powder ensuring even coating.
2. Step 2: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add the tofu cubes and sauté for 6-8 minutes, turning occasionally, until golden brown on all sides; then remove tofu and set aside.
3. Step 3: In the same skillet, add remaining 1 tbsp vegetable oil and sauté 1 tbsp minced fresh ginger and 3 minced garlic cloves over medium heat for 30 seconds until fragrant.
4. Step 4: Add 6 oz sliced shiitake mushrooms and cook for 4 minutes until softened and edges begin to brown.
5. Step 5: Stir in 4 cups sliced napa cabbage and cook for 3-4 minutes until cabbage softens but remains slightly crisp.
6. Step 6: Return the browned tofu to the skillet; pour in 3 tbsp low sodium soy sauce and 1 tbsp rice vinegar, stirring to combine. Cook for 2 minutes until the sauce thickens slightly and coats the ingredients.
7. Step 7: Remove from heat and drizzle 1 tsp toasted sesame oil over the stir fry. Garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds before serving.