Cashew Tofu Lo Mein

1 package tofu, pressed to remove moisture, cut to 1/2-inch cubes
2 broccoli crowns, cut into small pieces
1 1/2 cup sliced carrots
1 small onion, thinly sliced into half moons
2 cloves garlic
1-inch piece fresh ginger, minced
8 oz lo mein noodles, or other dry noodles
1/2 cup cashews
2 green onions, sliced on a bias
1 Tbsp toasted sesame seeds

Sauce:
2 Tbsp Hoisin sauce
1 Tbsp soy sauce
1 Tbsp fish sauce (nam pla), or soy sauce
1 Tbsp sesame oil
1 Tbsp rice vinegar
1Tbsp peanut butter
1/4 cup pale dry sherry
1/2 tsp chili paste with garlic

Bring a medium pot of salted water to a boil and cook noodles, until al dente. Drain, rinse well to cool quickly, drain and set aside.

Meanwhile, stir fry the tofu in a wok over high heat in a bit of canola oil. Salt and pepper generously. Cook about 5-7 minutes, until tofu browns well on several sides. Set tofu aside. Reheat wok and stir fry broccoli, onion and carrot in a bit of canola oil for about another 5-7 minutes, until the veggies are heated through and just crisp-tender. Add the garlic, ginger and cashews and cook another 2 minutes.

Whisk together the sauce ingredients together well. Stir into the veggies in the wok over medium heat. Add the noodles and toss gently, but thoroughly to mix well. Fold in the tofu. Top lo mein with green onion and sesame seeds and serve immediately. Serves four.