Broccoli and Tofu Stir Fry

• 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

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.

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.