Cook rice according to package directions; keep warm.
Remove flowerets from broccoli stalks and cut, as necessary, into smaller flowerets. Peel broccoli stems; cut crosswise into thin rounds. Set broccoli aside. (You should have 4 to 4-1/2 cups.)
In a small bowl combine the chicken broth, soy sauce, sherry, ginger, and cornstarch. Set aside.
Pour oil into a large skillet or wok. Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add broccoli and sweet pepper; stir-fry 4 to 5 minutes or until vegetables are crisp-tender. Push vegetables to the side of skillet. Stir chicken broth mixture; add to the center of skillet. Cook and stir until thickened and bubbly. Gently stir in tofu. Cook and stir 1 to 2 minutes more or until heated through. Serve over rice; sprinkle with cashews. Makes 4 servings.