Tofu and Mushroom Stir-Fry with Vietnamese Five-Spice

By AislePrompt Editorial · Published 2026-07-23 · Updated 2026-07-23

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.

A vegan stir-fry featuring crispy tofu and earthy mushrooms tossed in a fragrant Vietnamese five-spice sauce with fresh herbs. This Vietnamese-inspired vegan recipe, ready in about 30 minutes, pairs extra-firm tofu, shiitake mushrooms, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 15 min Cook: 15 min Serves 4 Vietnamese cuisine 380 cal/serving

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Ingredients

14 ounces, pressed and cubed extra-firm tofu
8 ounces, sliced shiitake mushrooms
3 tablespoons vegetable oil
3 minced garlic cloves
1 tablespoon minced ginger
3 tablespoons soy sauce
1 tablespoon maple syrup
1 teaspoon Vietnamese five-spice powder
1 tablespoon lime juice
2 sliced scallions
1/4 cup chopped fresh cilantro
3 cups cooked jasmine rice

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Instructions

Step 1: Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add 14 ounces pressed and cubed extra-firm tofu and cook for 5-6 minutes, turning occasionally until golden and crisp on all sides. Remove tofu and set aside.
Step 2: Add remaining 1 tablespoon vegetable oil to the skillet. Sauté 3 minced garlic cloves and 1 tablespoon minced ginger for 30 seconds until fragrant.
Step 3: Add 8 ounces sliced shiitake mushrooms and cook for 4 minutes until softened and edges brown.
Step 4: Return tofu to skillet. Stir in 3 tablespoons soy sauce, 1 tablespoon maple syrup, and 1 teaspoon Vietnamese five-spice powder. Cook, stirring, for 2 minutes until sauce thickens and coats tofu and mushrooms.
Step 5: Remove from heat and stir in 1 tablespoon lime juice, 2 sliced scallions, and 1/4 cup chopped fresh cilantro.
Step 6: Serve stir-fry over 3 cups cooked jasmine rice for a satisfying vegan meal.