Tofu Chicken Stir-fry

From the kitchen of a friend

1/2 cup dry sherry
1/4 cup low sodium soy sauce
2 5sp grated fresh gingerroot
2 cloves finely chopped garlic
1 boneless, skinless chicken breast (approx 2 cups cubed)
1 package firm tofu, frozen and then thawed

1 tbsp vegetable oil
1/2 chicken broth
1 cup green pepper, chopped
1/2 cup carrots, sliced
2 cups broccoli flowerets
1 cup sliced mushrooms
1 cup unsweetened pineapple chunks in juice
1 tbsp cornstarch
1 cup cooked brown rice
1/2 cup dry roasted cashew nuts

In a baking dish, combine sherry, soy sauce, ginger and garlic. Stir in chicken. Remove excess moisture from tofu and cut into cubes. Add to marinade; cover and refrigerate for 2-3 hours (or overnight), stirring occasionally to keep marinade even.

In a large skillet or wok over medium-high heat, heat oil. Drain chicken and tofu mixture. Add to skillet and stir-fry just until chicken is cooked (about 3 minutes). Remove from skillet and set aside. Heat chicken broth in skillet until boiling. Stir in green peppers, carrots, and onion and stir-fry until tender-crisp. Drain pineapple and reserve juice. Dissolve cornstarch in pineapple juice. Add pineapple to vegetable mixture. Return chicken and tofu mixture to skillet and heat. Stir in juice and heat until thick.

Serve over cooked rice and sprinkle with cashew nuts.

Note: freezing tofu gives the tofu a meaty texture.