• 1 cup (250 ml) vegetable broth or
• 1 cup (250 ml) water

In a bowl, combine the broth, soy sauce, oyster sauce and cornstarch. Set aside.

In a wok over high heat, stir-fry the tofu in the peanut oil until golden-brown. Season with salt and pepper. Add the vegetables, cashews and sesame oil. Stir-fry for about 5 minutes.

Add the broth mixture. Bring to a boil and simmer gently until the vegetables are crisp-tender. Adjust the seasoning.

Serve on brown rice or rice noodles.

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