Chop all your vegetables, keeping them separate so you can add them at different times. Set aside.
Combine stir-fry sauce ingredients (soy sauce, hoisin sauce, sweet chili sauce, rice vinegar, brown sugar) together in a bowl and set aside.
Heat a wok or large frying pan over high heat. Add 1 tablespoon water, then add the tofu add 2 tablespoons stir-fry sauce and mix well for 2 minutes. Add 2 tablespoons of stir-fry sauce and add broccoli, stir fry for 1 minute. Add zucchini and stir-fry 1 minute.
Add red bell pepper and bamboo shoots, and all remaining stir-fry sauce, stirring everything together until vegetables are bright and cooked but still retain some crispness for 2 minutes. Remove from heat and taste-test.
To serve, transfer vegetables onto a serving plate or individual plates or bowls. Serve with rice.