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.