Combine vinegar, sugar, soy sauce, sesame oil, and red pepper and mix well. Add diced tofu. Let marinade get all over the tofu, then cover and let marinate for at least an hour.

Get the onion, celery, carrot, and bamboo shoots ready and set aside in one bowl. In another bowl get the peas, garlic, scallions, and zucchini ready. Keep the peanuts handy in another bowl.

About 15 minutes before serving time put the cornstarch or arrowroot in a bowl and pour the marinade off the tofu into the bowl. Whisk it all together until the cornstarch dissolves. Keep whisk with the bowl.

Time is of the essence here, and when the stir-frying commences you won't have time to fool around.

Heat a wok, add the peanut or sesame oil. When the oil is hot add the bowl with the onions etc. and the ¹/₂ teaspoon salt. Stir-fry over high heat for about 5 minutes. Next, throw in the peas etc. bowl, stir-frying for 2-3 minutes. Add the drained tofu and stir-fry for another 3-5 minutes or until the vegetables are just tender. If you're making the deluxe version, now is the time to add the water chestnuts, cashews, and tofu kan or 5-spice tofu. Whisk the cornstarch mixture up one more time and pour it in. Stir-fry just a few more minutes. Toss the peanuts on and serve immediately over rice.