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Preheat the oven to 350°F.
Heat a wok or large skillet over medium-high heat until hot.
Add chiles and toast until fragrant, about 2 minutes.
Stir in broccoli, pineapple and baked tofu and continue cooking until just beginning to stick to the pan, about 4 minutes.
Stir in remaining 1/2 cup sherry and cook, stirring constantly, until reduced, about 2 minutes.
Whisk sherry-cornstarch mixture once more, then add to wok with green onions and peanuts and cook until vegetables are cooked through and hot, about 4 minutes.
Serve over rice.