Ingredients:
1 cup short grain rice of choice
2 stalks broccoli
1/3 cup chicken or vegetable broth
3 tablespoons tamari
1 tablespoon dry sherry
1 tablespoon freshly grated ginger
2 teaspoons arrowroot or cornstarch
1 tablespoon peanut oil
4 cloves garlic, minced
1 medium sweet pepper, cut into thin bite-size strips
8 ounces firm tofu, drained and cut into ½ inch cubes
2 tablespoons coarsely chopped cashews

Directions:

  1. Cook rice according to package directions or per your own method.
  2. Remove the florets from broccoli stalks and cut, as needed, into smaller florets. Peel the broccoli stems, cut crosswise into rounds. Set broccoli aside (you should have 4-4½ cups).
  3. In a small bowl, combine the broth, tamari, sherry, ginger, and arrowroot or cornstarch. Set aside.
  4. Put peanut oil into a large wok or skillet. Preheat over medium-high heat. Stir-fry garlic in hot oil for 30 seconds. Add broccoli and sweet pepper, stir-fry for 4-5 minutes, or until vegetables are crisp-tender. Push vegetables to the side of the skillet. Stir broth mixture; add to the center of the skillet. Cook and stir until thickened and bubbly. Gently sit in tofu. Cook and stir for 1-2 minutes more, or until heated through. Serve over rice, sprinkle with cashews.

Makes 4-5 servings