This was basically a "use up the vegetables" dish. Purists of various forms may elect to omit the pork or the tofu (though I think the tofu serves admirably as a sponge to soak up the sauce).
Chop the vegetables: peppers into roughly 3/4" square pieces, celery into diagonally-cut 1/2" wide pieces.
Cut the tofu into thin (1/2") slabs, then cut each slab into 1" square pieces. (Exact dimensions are unimportant.)
Slice the pork chops into 1/4" thick slabs and then cut into 1" square pieces. Mix a marinade consisting of 2 Tbsp of the stir-fry sauce, 1 Tbsp of wine, 1/2 tsp black pepper, and about a tablespoon of cornstarch; you want something moderately thick, but still liquid. Pour over the sliced pork, stir well, let sit a few minutes (while preparing everything else is adequate).
Mix the remaining stir-fry sauce and wine with 1/4 cup of water and 1-2 tsp of cornstarch. If you like, add some hot sauce (Tabasco or something like "Loiusiana Red-Hot"); 1 tsp was enough for a very mild kick (for us, anyway; check out my other recipes to calibrate this to your tastes). (This is the final sauce mixture.)
Have handy a plate with two paper towels (to drain oily slices of fried tofu), and a spare bowl for the pork (which will be removed from the pan once it is cooked).
Put about 1" of oil in a wok or frying pan, heat until hot, and put in the tofu and fry (turning occasionally) until light golden-brown (or more if you prefer tofu to have something resembling texture). Remove from oil and place on paper towels to drain.
Discard all but about 2 Tbsp of the oil. Reheat the oil, then add the sliced pork and marinade; cook at high heat until the pork is thoroughly cooked, then remove the pan from the heat and remove the pork to a bowl.
Heat 2 Tbsp of oil, heave in the vegetables, and stir fry rapidly until well heated but still crisp. Add the tofu, stir briefly until the tofu is hot, then add the final sauce mixture. Stir well to coat the vegetables, then add the pork, stir it all up, turn off the heat and declare victory. (The sauce mixture should thicken noticably without becoming blobby; if it doesn't thicken, you may want to add a little more cornstarch dissolved in water to make a thin paste.)
Joyce Chen's Stir Fry Sauce is a commercially prepared sauce mixture consisting of soy sauce, a little sugar, brown vinegar, sherry, fermented black beans, garlic, and other spices. Mix up something with a similar description if you don't have this available, or want more control over the results.
We usually use extra-firm tofu, and tend to fry it until it has a very firm texture. This also gives it lots of internal bubbles (the better to hold sauce with, my deary!).
Sliced bamboo shoots would probably go well in this. I hate raw bamboo; I would have thrown it in before the other vegetables, to ensure it was very thoroughly cooked.
Devised entirely on the spur of the moment. Look for Joyce Chen's cooking products at a grocery near you, or something like that.