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Buddha's Feast Stir Fry

Makes 2 servings


  • 12 oz package extra firm tofu drained, pressed, and cubed
  • 2 tsp sesame oil
  • 1 tbsp rice wine vinegar
  • 1 tbsp soy sauce
  • 1 tsp Chinese five spice seasoning
  • 1 small head of broccoli cut into florets
  • 1/2 large bunch of asparagus tough ends removed
  • 1 cup carrots chopped
  • 30 z pkg shiitake mushrooms stems removed and sliced
  • 1/2 yellow onion sliced
  • 2 garlic cloves pressed
  • oil for stir fry
  • 2-4 tbsp soy sauce for stir fry (to taste)
  • 1/2 tsp fresh ginger paste or sub ginger powder
  • 2 cups cooked brown rice


  • For tofu: Drain tofu and lay on a paper towel lined plate, cover with a few paper towels and add a heavy object, like a large can, on top to weigh it down and push out the extra moisture. Leave this for 20 minutes.
  • Once the tofu is pressed and blotted dry, cube it up and place in a bowl.
  • Add your marinade ingredients: 1/2 tsp five spice powder, 2 tsp sesame oil, 1 tbsp rice wine vinegar, and 1 tbsp soy sauce.
  • Mix to coat the tofu, cover, and place in the fridge for 30 minutes to marinate.
  • Preheat the oven to 375 degrees.
  • Spread tofu out on a lined or greased baking sheet.
  • Sprinkle additional 1/2 tsp five spice powder on top.
  • Bake for 10 minutes then stir, then bake for another 10 minutes.
  • For the stir fry:  heat oil over medium high in a large wok or skillet.
  • Add all the veggies, tossing and mixing to cook for a few minutes, adding more oil is necessary.
  • Add the garlic, ginger, and 2 tbsp soy sauce. Cook for an additional minute or two. Add more soy sauce if you would like.
  • Add tofu, toss, then pour into a serving bowl.
  • Serve with a bowl of brown rice.