Vegetarian Five Spice Tofu Stir Fry
Elevate your weeknight dinners with this vibrant and flavorful Vegetarian Five Spice Tofu Stir Fry! This quick and easy recipe combines crispy golden tofu with a medley of colorful vegetables—broccoli, red bell peppers, carrots, and snap peas—stir-fried to perfection. The star of the dish is the bold Chinese five spice powder, which infuses the tangy soy-hoisin sauce with warm, aromatic notes. A dash of sesame oil, fresh ginger, and garlic add layers of irresistible umami flavor. Ready in just 35 minutes, this healthy and protein-packed stir fry is perfect served over steamed rice or noodles and garnished with fresh green onions and sesame seeds. Whether you're a tofu lover or new to plant-based meals, this dish is a must-try for its balance of textures, rich flavors, and vibrant presentation.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 16 oz firm tofu
- 2 tbsp cornstarch
- 3 tbsp vegetable oil
- 2 cups broccoli florets
- 1 medium red bell pepper
- 1 large carrot
- 1 cup snap peas
- 3 cloves garlic
- 1 inch ginger
- 3 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp Chinese five spice powder
- 2 green onions
- 1 tbsp sesame seeds
Instructions
Press the tofu to remove excess water by wrapping it in a clean kitchen towel and placing a heavy object on top for 15 minutes. Once pressed, cut the tofu into 1-inch cubes.
In a large bowl, toss the tofu cubes with cornstarch until evenly coated.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu and cook for 5-7 minutes, turning occasionally, until golden and crispy on all sides. Remove the tofu from the skillet and set aside.
While the tofu cooks, prepare your vegetables: cut the broccoli into bite-sized florets, thinly slice the red bell pepper, peel and julienne the carrot, and trim the snap peas. Mince the garlic and grate the ginger.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Sauté the garlic and ginger for 30 seconds until fragrant.
Add the broccoli, bell pepper, carrot, and snap peas to the skillet. Stir fry for 4-5 minutes, until the vegetables are vibrant and slightly tender but still crisp.
In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, sesame oil, and Chinese five spice powder to make the sauce.
Return the crispy tofu to the skillet and pour the sauce over the tofu and vegetables. Stir well to coat everything evenly and cook for an additional 2 minutes to heat through.
Slice the green onions thinly and sprinkle them over the stir fry along with sesame seeds.
Serve hot over steamed rice or noodles.
Nutrition Facts
Calories |
384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.2 g | 31% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 609 mg | 26% | |
| Total Carbohydrate | 22.7 g | 8% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 7.3 g | ||
| Protein | 23.0 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 842 mg | 65% | |
| Iron | 5.1 mg | 29% | |
| Potassium | 489 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
