In a blender, combine Chinese five spice, soy sauce, sesame seed oil, garlic, ginger and rice wine vinegar; purée until smooth. (Or simply stir these ingredients together.)
In a medium bowl, add tofu and pour 1/4 cup (60 ml) of marinade overtop; toss until coated. Set aside.
Heat a wok or a large sauté pan on medium-high. Add oil, carrots and celery. Using a spatula, keep vegetables moving in the pan. After one minute, add broccoli, red pepper and zucchini. Cook two more minutes, then add green onions. After one minute, add tofu, rice and remaining marinade to pan. Gently fold to incorporate, and heat through. Fold in basil and cilantro. Season to taste.
Per serving: 324 calories, 14 g protein, 17 g fat (2 g saturated fat), 32 g carbohydrate, 5 g fibre, 0 mg cholesterol, 865 mg sodium