Mince the onion and microwave it for 1 minute at 600W, then drain and cool. Julienne the carrot and slice the bell pepper.

Wrap the tofu in paper towels and microwave it for 2 minutes at 600W without covering, then let it cool.

Combine ground chicken, crumbled tofu, cornstarch, salt, and pepper in a bowl. Mix well, then add the onion and shape into patties.

Heat salad oil in a pan over medium heat. Cook the patties for 3 minutes on each side until browned. Add carrots and bell peppers to the pan and stir-fry briefly. Cover and cook on low heat for 3-4 minutes until the patties are fully cooked.

Remove the patties and vegetables from the pan. Add sauce ingredients to the pan and bring to a boil. Stir in the cornstarch mixture and cook until thickened.