Instructions: Combine the sauce ingredients in a small bowl. Before beginning to stir-fry, prepare the vegetables and have all the Ingredients at hand.

In a wok or large skillet, heat 2 tablespoons of the oil on medium-high heat. Add the garlic and Chile and stir-fry for just 30 seconds before adding the tofu. Continue to stir-fry for 3 to 4 minutes, until the tofu is lightly browned. Remove the tofu and set it aside. Add another tablespoon of oil to the wok, heat for a few seconds, and then add the broccoli. Stir-fry for a minute and pour in the sherry. Stir-fry for 3 minutes. If the broccoli begins to scorch, add a tablespoon of water. Add the scallions and optional bell pepper, continue to stir-fry for a minute, and then the tofu and the sauce. Stir carefully and bring to a simmer. Simmer for 3 or 4 minutes, until the sauce thickens.

Top with peanuts and serve immediately.

REVIEW: Tested: half recipe. Modifications include: vegetable oil spray and sesame oil for flavor; orange juice instead of sherry; red pepper flakes; included red bell pepper; vegetable broth instead of water in the sauce. Fast lunch made from things we keep on hand. The hoisin was a little harsh. So we added a little teriyaki. Served with mixed brown and white basmati and baked chow mein noodles instead of peanuts.

NOTES : A satisfying saute is enriched by sweet, spicy flavor of Chinese hoisin sauce. (See review)

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