Ingredients

• 1 tablespoon peanut oil
• 4 cloves garlic, minced
• 1 red bell pepper, seeded and sliced into strips
• 2 crowns broccoli, cut into florets
• 1/3 cup chicken broth
• 3 tablespoons soy sauce
• 1 tablespoon dry sherry
• 2 teaspoons cornstarch
• 8 ounces extra firm tofu, diced
• 2 tablespoons cashew pieces

Instructions

1. Heat peanut oil in a wok or large skillet over high heat. Stir in garlic and cook for a few seconds until it begins to brown. Add the bell pepper and broccoli; cook until the pepper begins to brown and soften, about 5 minutes.
2. Stir together the chicken broth, soy sauce, sherry, and cornstarch until dissolved. Pour the sauce into the wok and bring to a boil. Stir in the tofu, and cook until hot, about 1 minute. Garnish with cashew pieces to serve.