1 lb. tofu, drained, cut into 1/2" chunks
2 tbsp. peanut or vegetable oil
1 lb. fresh broccoli, sliced thinly
1 lg. onion, sliced
8 oz. sliced mushrooms
1 tsp. minced fresh ginger root
1 clove garlic, minced
2 tbsp. peanut or vegetable oil
1 (6 oz.) can sliced water chestnuts, drained
1 (6 oz.) can sliced bamboo shoots, drained
1/2 c. vegetable broth
1 tbsp. soy sauce
1/4 c. dry sherry
1 tbsp. cornstarch
1 tsp. sugar
1/2 tsp. dry mustard
1/2 tsp. crushed red pepper
6 c. cooked brown rice
1/2 c. toasted cashews
Fresh hot red pepper (optional)

Stir fry tofu in 2 tablespoons oil until golden, about 4 minutes; remove. Stir fry broccoli, onion, mushrooms, ginger root and garlic in 2 tablespoons oil until crisp tender, about 5 minutes. Stir in water chestnuts, bamboo shoots and tofu. Add vegetable broth; heat to boiling.

Mix soy sauce, sherry, cornstarch, sugar, mustard and pepper; stir in. Cook, stirring constantly until thickened. Serve over rice; sprinkle with cashews. Garnish with red pepper.