Broccoli and Tofu

1 T. peanut oil
2 cloves garlic, minced
2 tsp. fresh ginger, grated
2 lbs. broccoli florets
2 tsp. chili garlic paste
2 tsp. oyster sauce
1 (20-oz.) block firm tofu, cubed
2 tsp. cornstarch
c. chicken broth

In a large wok over high heat, stir-fry the garlic, ginger and broccoli in oil, until broccoli is crisp-tender. Add chili garlic paste, oyster sauce, tofu and mixture of cornstarch and broth, stirring until thickened.
Serves 6.