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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