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Ingredients:
1 pound block tofu (cut into 1/2" cubes )
1 clove garlic (minced )
1/2 tsp fresh ginger (minced)
1/4 tsp black pepper
2 tbsp Soy sauce
1/4 tsp  chili pepper sauce
1 tbsp sesame oil
1/4 cup hoisin sauce
2 tbsp Cooking vegetable oil
1 medium onion (cut into 1" sq. pieces)
1 Carrot (thinly sliced into 1" long)
2 celery stalks ( sliced )
1 cup Broccoli florets
1 cup peas or snow peas
1/2 Water chestnuts slices (drained)
1 tbsp cornstarch
1/3 of water
2 tbsps chicken broth or water

Preparation:
1. In a large bowl, mix garlic, ginger, black pepper, sesame oil and soy sauce. Add tofu to mix and slowly stir to cover tofu with sauce.  Set aside for 1-2 hours. 

2. When ready to cook, heat oil to hot.  Add onion and cook for 1 minutes.  At the rest of the vegetables, chicken broth and stir fry for 2 more minutes.

3. Add tofu along with marinating sauce to the veggies. Add hoising sauce and pepper sauce.  Cover and cook on medium heat for 2 minutes.   Mean while, mix cornstarch with 1/3 cup of water.  Remove cover, stir in cornstarch mix and slowly mix until sauce thicken. Remove heat and serve hot with steam rice.