Tangy Tofu With Broccoli And Pecan Stir-Fry

15 ounces firm tofu, drained
2 tablespoons peanut oil
1 teaspoon minced garlic
1/2 cup coarse chopped pecans
2 tablespoons brown sugar
3 tablespoons soy sauce
1/4 teaspoon red pepper flakes
1 head broccoli, cut into bite size florets
1/2 red bell pepper, cut into thin strips
1/2 red onion, cut into thin strips

Wrap the drained tofu in a clean towel or paper towels and press lightly to dry. Cut tofu into long thin strips.
In a wok over medium-high heat, add the oil and heat until sizzling.

Now lay the tofu stips in the wok and fry (do not stir) for a couple minutes, just until browned slightly, then flip the tofu over and sprinkle in the garlic and pecans, cook for 1 minute, stirring.

Now add the sugar, 1 1/2 tablespoons soy sauce and red pepper flakes, and stir until the sugar blends with the rest of the ingredients.

Remove the ingredients from the wok with a slotted spoon so some sauce remains in the wok.

To the wok, add the broccoli, bell pepper strips, onion and remainder of the soy sauce. Cook for about 4 or 5 minutes stirring constantly.

Add the tofu and other ingredients back in the wok and heat, stirring gently, until everything is hot again.
Serve immediately.