1/4 cup plus 2 teaspoons tamari
1 tablespoon packed brown sugar
2 tablespoons sesame oil
2 tablespoons cornstarch
2 tablespoons water
2 tablespoons peanut oil
2 large garlic cloves, minced
1 pound tofu, cubed
2 tablespoons water
8 ounces broccoli florets cut into 1-ich pieces
1/2 cup dry roasted cashews

In a small bowl, combine tamari, brown sugar, sesame oil water and cornstarch; whisk until well blended. Set aside.

In a wok or skillet, heat peanut oil over medium-high heat until hot. Add garlic and cook 1 minute until golden. Add tofu; stir fry 3-4 minutes until golden. Remove from wok and keep warm.

In same wok, add water and broccoli; cover and cook 3-4 minutes until tender-crisp. Return tofu; add cashews and sauce mixture. Cook and stir 1-2 minutes until heated through. If desired, serve over rice. Makes 4 servings.