Tofu and Vegetable Stir-Fry with Vietnamese Five-Spice Sauce

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

A vibrant vegan stir-fry featuring firm tofu and colorful vegetables tossed in a fragrant Vietnamese five-spice sauce. This Vietnamese-inspired vegan recipe, ready in about 30 minutes, pairs firm tofu, carrot, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Ingredients

• 14 oz, drained and cubed firm tofu
• 1 large, thinly sliced carrot
• 1, sliced into strips red bell pepper
• 2 cups broccoli florets
• 3, minced garlic cloves
• 1 tbsp, minced ginger
• 3 tbsp vegetable oil
• 3 tbsp soy sauce
• 2 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tsp Vietnamese five-spice powder
• 1 tsp brown sugar
• 2, sliced green onions
• 1 tbsp, toasted sesame seeds

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat; add 14 oz cubed firm tofu and cook for 4-5 minutes, turning occasionally until golden on all sides; remove tofu and set aside.
2. Step 2: In the same wok, add remaining 1 tbsp vegetable oil; sauté 3 minced garlic cloves and 1 tbsp minced ginger for 30 seconds until fragrant.
3. Step 3: Add 1 large thinly sliced carrot, 1 sliced red bell pepper, and 2 cups broccoli florets; stir-fry for 4-5 minutes until vegetables are tender-crisp.
4. Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp hoisin sauce, 1 tbsp rice vinegar, 1 tsp Vietnamese five-spice powder, and 1 tsp brown sugar.
5. Step 5: Return tofu to the wok and pour the sauce over; toss everything together and cook for another 2 minutes until sauce thickens and coats the tofu and vegetables.
6. Step 6: Remove from heat and garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds before serving hot.