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Heat Peanut Oil In A Wok Or Large Skillet Over High Heat. Stir In Garlic And Cook For A Few Seconds Until It Begins To Brown. Add The Bell Pepper And Broccoli; Cook Until The Pepper Begins To Brown And Soften, About 5 Minutes. Stir Together The Chicken Broth, Soy Sauce, Sherry, And Cornstarch Until Dissolved. Pour The Sauce Into The Wok And Bring To A Boil. Stir In The Tofu, And Cook Until Hot, About 1 Minute. Garnish With Cashew Pieces To Serve.
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