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1
Cut broccoli stems away from crowns.
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2
Peel stems, slice lengthwise, then cut in 2-inch julienne.
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3
Cut crowns in thin slices and collect all of the flower buds that fall off onto your cutting board in the same bowl with the sliced crowns.
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4
Dry tofu slices on paper towels.
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5
In a small bowl or measuring cup combine soy sauce, rice wine or sherry, and stock or water.
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6
Combine salt and sugar in another small bowl and garlic, ginger and red pepper flakes in another.
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7
Have all ingredients within arms length of your pan.
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8
Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan.
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9
Swirl in 1 tablespoon of the oil by adding it to the sides of pan and swirling the pan, then add tofu and stir-fry until lightly colored, 1 to 2 minutes.
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10
Remove to a plate.
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11
Swirl in remaining oil, add garlic, ginger and pepper flakes if using and stir-fry for no more than 10 seconds.
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12
Add peanuts, all of the broccoli stems, crowns and flower buds and red peppers, and stir-fry for 1 minute.
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13
Add salt, pepper, and sugar, toss together and add soy sauce mixture.
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14
Stir-fry for 1 to 2 minutes, until vegetables are crisp-tender, and return tofu to the wok.
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15
Add cilantro and stir together for about 30 seconds.
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16
Serve with additional soy sauce as desired and hot grains or noodles.
