Stir-Fried Tofu with Vietnamese Five-Spice 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 developed and reviewed.

Firm tofu cubes stir-fried with aromatic Vietnamese five-spice powder and tender bok choy in a savory soy and garlic sauce, perfect for a vegetarian Vietnamese meal. This Vietnamese-inspired vegetarian recipe, ready in about 25 minutes, pairs firm tofu, bok choy, 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.

Prep: 10 min Cook: 15 min Serves 3 Vietnamese cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add 14 oz firm tofu cubes and cook for 3-4 minutes per side until golden and slightly crispy. Remove and set aside.
  2. Step 2: In the same skillet, add 3 minced garlic cloves and 1 tsp Vietnamese five-spice powder, stirring for 30 seconds until fragrant.
  3. Step 3: Add 2 cups chopped bok choy and stir-fry for 2 minutes until leaves begin to wilt but stalks remain crisp.
  4. Step 4: Stir together 3 tbsp soy sauce, 1 tbsp vegetarian oyster sauce, 1 tsp brown sugar, and 2 tbsp water, then pour into the skillet. Return tofu to the pan and toss everything gently to coat.
  5. Step 5: Cook for another 2 minutes until the sauce thickens slightly and clings to the tofu and bok choy.
  6. Step 6: Remove from heat, drizzle 1 tsp sesame oil, sprinkle 2 chopped green onions, and serve immediately with steamed rice.

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