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

1. 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.
2. Let stand 10 minutes.
3. Blend broth, vinegar, remaining cornstarch and soy sauce.
4. Heat 1 tablespoon oil in hot wok or skillet over high heat.
5. Add chicken and stir-fry 2 minutes; remove.
6. Heat remaining oil in same wok.
7. Add next 4 ingredients and whites of green onions; stir-fry 2 minutes. Add green onion tops; stir-fry 1 minute.
8. Add chicken and broth mixture.
9. Cook and stir until sauce thickens.
10. 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)