16 ounces extra-firm tofu, cut into 1 1/2-inch square blocks
1/4 cup soy sauce
1/4 cup vegetable oil
Beat all the sauce ingredients together in a small saucepan until
peanut butter is emulsified. If necessary, heat very gently.
Marinate tofu in the 1/4 cup soy sauce for about 15 minutes.
Put all but 2 tablespoons of the oil into a large fry pan and heat
until very hot. Fry the tofu cubes in the hot oil just until browned
on each side. Remove them to a plate and pour off any excess oil.
Put remaining 2 tablespoons oil in the pan. Reduce heat to medium.
Stir fry the onion slices until they are soft and transparent and
a tiny bit caramelized, about 5 minutes.
In a large stew pot, steam the broccoli pieces, covered, in 3/4
cup water for about 2 minutes or until crisp-tender. Do not cook
the broccoli for more than 5 minutes total. It should be slightly
crunchy. Add the sauté ed onions and sauce mix; blend together and
heat through for about 1 more minute.
Taste the sauce - it should be very slightly sweet and "hot"
from the red pepper, and extremely garlicky. Add another 1/4 teaspoon
of sugar and/or a bit more red pepper flakes if necessary.
Just before serving, gently stir in the tofu cubes with a large
spatula, being careful not to break them up.