Bring soy, garlic, ginger and sake to a boil in wok.
- 1 lb extra-firm tofu, cut into 1" cubes
- 1/2 cup sake
- 2 T sesame oil
- 4 T soy sauce
- 4 cloves garlic, minced
- 2 teaspoons grated ginger
- 1 onion, chopped
- 1 red bell pepper, chopped
- 2 cups chinese broccoli, sliced
- 8 oz snow peas
Add tofu, cover and simmer for 5 minutes.
Remove tofu; set aside.
Heat oil in wok and stir fry vegetables for 3 minutes.
Add tofu and reserved marinade.
Thicken with a little cornstarch, if desired.
Sprinkle with peanuts or cashews, if desired.