Stir-Fried Tofu with Vietnamese Five-Spice and Peanuts

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

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.

A vibrant vegetarian stir-fry featuring crispy tofu tossed with fragrant Vietnamese five-spice, crunchy peanuts, and fresh herbs for a balanced, flavorful dish. This Vietnamese-inspired vegetarian recipe, ready in about 25 minutes, pairs firm tofu, vegetable oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 320 cal/serving

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Ingredients

14 oz block, pressed and cubed firm tofu
3 tbsp vegetable oil
4, minced garlic cloves
1 tsp Vietnamese five-spice powder
2 tbsp soy sauce
1 tbsp hoisin sauce
1 tsp brown sugar
1/3 cup, roughly chopped roasted peanuts
2 stalks, sliced green onions
1/4 cup chopped fresh cilantro
1/4 tsp optional red chili flakes
2 lime wedges

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Instructions

Step 1: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz pressed and cubed firm tofu and cook for 4-5 minutes, turning occasionally, until all sides are golden and crispy.
Step 2: Push tofu to the side and add 4 minced garlic cloves, sautéing for 30 seconds until fragrant. Sprinkle 1 tsp Vietnamese five-spice powder over tofu and garlic, stirring to coat evenly.
Step 3: Add 2 tbsp soy sauce, 1 tbsp hoisin sauce, and 1 tsp brown sugar. Stir and cook for 2 minutes until sauce thickens and evenly coats the tofu.
Step 4: Remove from heat and stir in 1/3 cup roughly chopped roasted peanuts, 2 sliced green onions, 1/4 cup chopped fresh cilantro, and 1/4 tsp red chili flakes if using.
Step 5: Serve immediately with 2 lime wedges on the side to squeeze over for brightness.