Chicken And Vegetables With Tofu
- 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
- 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.
firm tofu, chicken, cornstarch, soy sauce, sherry, clove garlic, chicken broth, vinegar, vegetable oil, zucchini, red, mushrooms, fresh ginger root, green onions
Taken from www.cookbooks.com/Recipe-Details.aspx?id=290914 (may not work)