Five-Spice Seitan, Tofu, or Tempeh with Asparagus: A Symphony of East and West

There’s a particular magic that happens when simple, wholesome ingredients are transformed by the fragrant embrace of exotic spices. I remember the first time I truly understood this, long before I had a professional kitchen to call my own. It was a crisp autumn evening, and I was experimenting in my tiny apartment, trying to replicate a dish I’d tasted at a local Asian-fusion cafe. The scent of toasted sesame oil, ginger, and that mysterious, intoxicating five-spice powder began to fill the air, weaving a fragrant tapestry that promised something extraordinary. I watched as the seitan, crisping in the pan, absorbed the marinade, and the bright green asparagus and vibrant red pepper softened ever so slightly. It wasn’t just a meal; it was an experience, a delicious testament to how plant-based ingredients, when treated with respect and a touch of flair, can truly shine. This recipe, born from that initial inspiration, has become a cherished staple, a go-to for a quick yet deeply satisfying weeknight dinner that always feels a little bit special.

Recipe Overview

• Prep Time: At least 2 hours (for marinating)
• Cook Time: 5 to 7 minutes
• Total Time: At least 2 hours and 15 minutes (includes marinating time)
• Servings: 2
• Yield: 2 servings
• Dietary Type: Vegan

Ingredients

To create this flavorful dish, gather the following ingredients. You can opt for seitan, firm tofu, or tempeh as your protein base.

For the Marinade:

• 2 tablespoons ginger, minced (ensure it’s a rounded tablespoon)
• 3 garlic cloves, minced
• 2 tablespoons toasted sesame oil
• 2 tablespoons Bragg’s Liquid Aminos or 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1 teaspoon five-spice powder

For the Stir-Fry:

• 8 ounces tofu or 8 ounces tempeh (if using seitan, see note below)
• 2 tablespoons seitan juice (if using tofu or tempeh, use water instead)
• 1/2 lb asparagus, trimmed and cut crosswise into 1/2-inch pieces
• 1/2 lb broccoli, cut into bite-sized florets (this is an addition based on common practice with this type of dish, the original recipe specifies red pepper, which is also included below)
• 1 small red pepper, seeded and cut into 1/2-inch pieces

For Serving:

• Jasmine rice, cooked according to package directions
• 6 scallions, chopped (use both white and green parts)
• 2 lime wedges

Equipment Needed

• Medium bowl
• Large skillet or wok
• Measuring spoons and cups
• Cutting board
• Sharp knife
• Spatula or cooking spoon

Instructions

This recipe is straightforward and comes together quickly once the marinating is complete. The marinating time is crucial for developing deep flavor.

Cooking the Jasmine Rice:

First, prepare your jasmine rice. Bring 3 cups of water to a boil in a saucepan. Add a scant 1 teaspoon of kosher salt. Once boiling, add 2 cups of raw white jasmine rice. Cover the saucepan, reduce the heat to low, and cook for 15 minutes. After 15 minutes, remove the saucepan from the heat and let it stand, covered, for 10 minutes. This process will yield approximately 6 cups of cooked rice, perfect for serving this dish.

Preparing the Marinade and Protein:

In a medium bowl, combine the ginger, garlic, toasted sesame oil, Bragg’s Liquid Aminos or soy sauce, sugar, and five-spice powder. Whisk to ensure everything is well incorporated.

Now, prepare your protein. If using seitan, ensure it is cut into bite-sized pieces. If using tofu or tempeh, you’ll want to cut it into bite-sized cubes as well.

Add the prepared seitan, tofu, or tempeh to the marinade. If you are using tofu or tempeh, add 2 tablespoons of water to the marinade (instead of the seitan juice that would be used for seitan). Toss everything gently to ensure the protein is thoroughly coated.

Cover the bowl with plastic wrap and marinate in the refrigerator for at least 2 hours. For tofu, the longer it marinates, the more it will absorb the flavors; this is particularly beneficial if you are new to cooking with tofu. Tempeh also benefits from a good marinating time. For seitan, the fundamental flavor is often already present from its preparation, so the marinade serves more as an accent. You can marinate for up to 3 days.

Stir-Frying the Ingredients:

When you are ready to cook, heat a large skillet or wok over medium-high heat. Add the marinated seitan, tofu, or tempeh along with all the marinade. Add the asparagus, which should be cut crosswise into 1/2-inch pieces, and the red pepper, which should also be cut into 1/2-inch pieces. If you are including broccoli as I often do, add the bite-sized florets now as well.

Stir-fry the ingredients, stirring frequently, until the asparagus is bright green, tender-crisp, and still has a slight crunch. This should take approximately 5 to 7 minutes.

Serving:

To serve, spoon the cooked jasmine rice onto plates. Top the rice with the stir-fried five-spice protein and vegetables. Garnish generously with the chopped scallions (using both the white and green parts) and serve with lime wedges on the side.

Expert Tips & Tricks

To elevate this dish further, consider a few chef-inspired techniques:

• Crisping the Protein: For tofu or tempeh, after marinating, you can gently press out excess moisture before adding it to the pan. This helps achieve a better sear and crispier texture. If you have time, you can even pan-fry the tofu or tempeh pieces for a few minutes on each side before adding them to the main stir-fry with the vegetables.
• Flash Cooking Asparagus: To ensure the asparagus maintains its vibrant green color and perfect crunch, add it to the skillet during the last 2-3 minutes of cooking. This prevents it from becoming overcooked and mushy.
• Flavor Boost: A tiny pinch of red pepper flakes added with the vegetables can introduce a subtle warmth that complements the five-spice blend beautifully.
• Seitan Preparation: If you are using store-bought seitan, look for varieties that are already seasoned. The “seitan juice” mentioned in the recipe is often a flavorful liquid from the seitan’s original packaging, which adds an extra layer of depth. If your seitan doesn’t come with a flavorful liquid, you can simply add a splash of vegetable broth or water to the marinade.

Serving & Storage Suggestions

This dish is best served immediately, hot off the skillet, over fluffy jasmine rice. The combination of textures and aromas is most vibrant when fresh.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, gently warm the mixture in a skillet over medium-low heat or in the microwave. You may want to add a splash of water or soy sauce to revive the moisture and flavors. It’s important to note that the asparagus may lose some of its crispness upon reheating, but the flavor will remain delicious. This dish is not recommended for freezing.

Nutritional Information

Below is an estimated nutritional breakdown per serving. Please note that this can vary based on the specific brand of seitan, tofu, or tempeh used, as well as precise measurements.

Nutrient	Amount per Serving	% Daily Value
Calories	221.7 kcal
Total Fat	14.4 g	22%
Saturated Fat	2.2 g	10%
Cholesterol	0 mg	0%
Sodium	26.5 mg	1%
Total Carbohydrate	22.7 g	7%
Dietary Fiber	5.2 g	20%
Sugars	10.8 g	43%
Protein	4.8 g	9%

(Note: The Daily Value percentages are based on a 2,000 calorie diet.)

Variations & Substitutions

This recipe is wonderfully adaptable. Here are a few ideas to keep your culinary adventures exciting:

• Gluten-Free: If you need a gluten-free option, tofu or tempeh are excellent choices. Ensure your soy sauce or Liquid Aminos is also gluten-free.
• Vegetable Variety: Feel free to swap out the asparagus and red pepper for other quick-cooking vegetables like snow peas, snap peas, bell peppers of different colors, mushrooms, or baby corn. Adjust cooking times as needed to ensure vegetables are tender-crisp.
• Spice Level: For those who enjoy a bit of heat, a finely minced serrano or jalapeño pepper can be added to the marinade or stir-fried with the vegetables.
• Nutty Crunch: A sprinkle of toasted sesame seeds or chopped peanuts just before serving adds a delightful textural contrast.

FAQs

Q: Can I use firm or extra-firm tofu for this recipe?
A: Yes, firm or extra-firm tofu is best for this recipe as it holds its shape well during marinating and stir-frying. Pressing out excess water will improve its texture.

Q: What is five-spice powder, and where can I find it?
A: Five-spice powder is a traditional Chinese spice blend typically made from star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds. You can find it in the spice aisle of most well-stocked supermarkets or at Asian grocery stores.

Q: How do I know when the asparagus is perfectly cooked?
A: The asparagus should be bright green and tender when pierced with a fork, but still have a slight snap to it. Avoid overcooking, which will make it soft and dull in color.

Q: Is it important to use toasted sesame oil?
A: Yes, toasted sesame oil has a richer, more robust flavor than regular sesame oil, which is essential for building the depth of flavor in this marinade.

Q: Can I prepare the marinade and chop the vegetables in advance?
A: Absolutely! You can prepare the marinade and chop all your vegetables a day in advance and store them separately in airtight containers in the refrigerator. This will make weeknight cooking even quicker.

Final Thoughts

This Five-Spice Seitan (or Tofu/Tempeh) and Asparagus dish is a testament to the power of flavor. It’s a vibrant, satisfying meal that bridges culinary traditions with ease, offering a delightful interplay of savory, sweet, and aromatic notes. The simple act of marinating infuses the protein with incredible depth, while the quick stir-fry of crisp-tender vegetables ensures freshness and color. It’s a dish that feels both comforting and exotic, perfect for a weeknight when you crave something flavorful without a lot of fuss, or for impressing guests with its elegant simplicity. I encourage you to try it, to experience the fragrant magic for yourself, and perhaps discover a new favorite in your culinary repertoire. Serve it with a side of steamed bok choy or a light cucumber salad for a complete, delightful meal. Happy cooking!