Chicken And Vegetables With Tofu - cooking recipe

Ingredients

1 (10 1/2 oz.) pkg. Kikkoman firm tofu, drained
1 whole chicken breast, skinned and boned
2 Tbsp. cornstarch
3 Tbsp. Kikkoman soy sauce
1 Tbsp. dry sherry
1 clove garlic, minced
3/4 c. chicken broth
1 tsp. vinegar
3 Tbsp. vegetable oil
1 medium zucchini, julienned
1 red or green bell pepper, cut into strips
1/4 lb. mushrooms, quartered
1 tsp. minced fresh ginger root
4 green onions and tops, cut into 2 inch lengths

Preparation

Cut tofu into 1/2 inch cubes and chicken into thin strips. Mix 1 tablespoons each cornstarch and soy sauce, sherry and garlic; stir in chicken.
Let stand 10 minutes.
Blend broth, vinegar, remaining cornstarch and soy sauce.
Heat 1 tablespoon oil in hot wok or skillet over high heat.
Add chicken and stir-fry 2 minutes; remove.
Heat remaining oil in same wok.
Add next 4 ingredients and whites of green onions; stir-fry 2 minutes. Add green onion tops; stir-fry 1 minute.
Add chicken and broth mixture.
Cook and stir until sauce thickens.
Fold in tofu; heat through.