Ingredients: (Serves 4)
14 ounce of extra firm tofu
1/2 cup of orange juice
2 Tablespoon of hoisin sauce
1 Tablespoon of soy sauce
​2 Tablespoons of chili-garlic sauce
1 Tablespoon cornstarch
1/2 teaspoon sesame oil
4 Tablespoons vegetable oil, divided

1 red bell pepper, cut in strips
4 cups frozen broccoli florets, thawed
2 teaspoons minced fresh ginger
​2 teaspoons minced garlic
Cooked brown rice (3-4 cups)
Toasted cashews to garnish 

     Cut the tofu in half horizontally to create 2 thick slabs.  Place on paper towels and cover with paper towels and press to remove any excess liquid or just lay some heavy cans on it to press while getting all the other ingredients ready.
      In a medium bowl, whisk together the orange juice, water hoisin, soy sauce chili-garlic sauce, cornstarch and sesame oil.  Set aside.
     Slice the tofu into smaller rectangles or your preferred shape.
     In a large stick resistant skillet heat 1 1/2 Tablespoons of oil over medium-high heat.  Add as much of the tofu as you can in a single layer.  You may have to do this in two batches and use another 1 1/2 Tablespoons of oil.  Tofu should be sautéed until golden on both sides and remove from the skillet.
     Add 1 Tablespoon of oil and and add the red pepper and cook for about 3 minutes and the broccoli and cook for another three minutes cutting any piece of broccoli which isn't bite size.  
     Add garlic and ginger and cook for 1 minute more and then whisk the sauce in the bowl to make certain the cornstarch is dissolved and add it to the skillet, whisking.  Bring to a boil to thicken, then add the tofu and cook until heated through.  Serve on rice and garnish with cashews.