Tofu and broccoli stir fry

This is a classic, American-style vegetable and tofu stir fry, feel of sweet and tangy oyster sauce and garlic-ginger flavors.  It is adapted from Cooks Illustrated to substitute tofu instead of beef.

Ingredients

1 package extra-firm tofu, chopped into 1 cm slices
3 T soy sauce
1 T mirin
2 T stock
5 T oyster sauce
1 T brown sugar
1 T sesame oil
1 t corn starch
6 garlic cloves, pressed
1" piece ginger, minced
3 T peanut or vegetable oil
1 large head broccoli (~1 1/4 lb), florets cut into bite sized pieces
2/3 cup water
1 small red pepper, seeded and cut into small chunks
optional: cashews, zest of 1/2 orange, 1 green onion sliced thinly

Instructions

1) Pan fry tofu: heat 12" skillet over high heat, pat dry tofu slices with paper towel, add 1 T oil to skillet and heat until smoking, then add tofu slices - turn heat to medium and cook 2-3 minutes, then flip and cook other side for an additional 2-3 minutes.  Transfer to a paper towel-lined plate and wipe skillet clean.
2) Whisk mirin chicken broth, oyster sauce, brown sugar, sesame oil, and cornstarch in bowl.
3) Combine garlic, ginger, and 1 1/2 teaspoons peanut oil in small bowl.
4) Heat 1 T oil in 12-inch nonstick skillet over high heat until smoking - add broccoli and cook 30 seconds, add water and cover pan, lower heat to medium and steam broccoli until tender-crisp (~2 minutes).  Transfer to paper towel–lined plate  and wipe skillet clean.
5) Add 1 T oil to skillet, increase heat to high and heat until just smoking - add bell pepper and cook, stirring frequently, until spotty brown, about 1 1/2 minutes.
6) Clear center of skillet and add garlic and ginger, mash mixture with spoon and cook until fragrant, 15 to 20 seconds, then stir mixture into peppers.
7) Add tofu and broccoli to skillet and toss to combine.
8) Whisk sauce to recombine and add to skillet, stir constantly and cook until sauce is thickened and evenly distributed, about 30 seconds.
9) Optional: add in cashews, orange zest, and green onion slices, stir to combine, then remove from heat.
Serve with rise and coriander to garnish.