Tofu and Mushroom Stir-Fry with Vietnamese Five-Spice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 30 minutes pairs ounces, sliced shiitake mushrooms, tablespoons vegetable oil, minced garlic cloves 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

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Instructions

  1. 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.
  2. 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.
  3. Step 3: Add 8 ounces sliced shiitake mushrooms and cook for 4 minutes until softened and edges brown.
  4. 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.
  5. Step 5: Remove from heat and stir in 1 tablespoon lime juice, 2 sliced scallions, and 1/4 cup chopped fresh cilantro.
  6. Step 6: Serve stir-fry over 3 cups cooked jasmine rice for a satisfying vegan meal.

Frequently asked questions

How long does Tofu and Mushroom Stir-Fry with Vietnamese Five-Spice take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Tofu and Mushroom Stir-Fry with Vietnamese Five-Spice?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tablespoons vegetable oil from drying out.

Can I substitute ingredients in Tofu and Mushroom Stir-Fry with Vietnamese Five-Spice?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Tofu and Mushroom Stir-Fry with Vietnamese Five-Spice for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Tofu and Mushroom Stir-Fry with Vietnamese Five-Spice vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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