Veggie Tofu Stir Fry

• Preheat oven to 350 degrees F.  
• Drain and rinse tofu, then pat dry.  
• Slice tofu horizontally in half, then cut vertically into quarters, then cut crosswise.  
• Line the baking sheet, place tofu on a sheet, and bake for 30 minutes.  
• While tofu is baking, in a skillet over medium heat, dry roast cashews until fragrant and light brown (about 5 minutes). Set aside.
• In a small bowl, whisk soy sauce, water, dry sherry or Chinese rice wine, sesame oil, hoisin sauce, cornstarch, red pepper flakes, and dry mustard together. Set aside.
• In a large skillet, bring 1 inch of water to a rapid boil.
• Add broccoli and cook until tender and crisp (about 2-3 minutes).
• Strain broccoli in a colander, then run under cold water to stop the cooking process. Set aside and allow to fully drain.
• Wipe the skillet dry and add 2 tablespoons peanut oil, then heat over high heat.
• Add asparagus, snow peas, water chestnuts, and red peppers, then cook until peppers are softened (about 2-3 minutes), stirring occasionally.
• Add garlic and ginger, then cook until fragrant (about 30 seconds), stirring constantly.  
• Return broccoli and baked tofu to pan and cook until warmed through (about 1 minute).
• Add reserved sauce, tossing, and cook until sauce is thickened and vegetables are evenly coated (about 30 seconds).
• Transfer to serving dish and sprinkle with dark green scallions.
• Serve with rice if desired.

Bon appétit!