- In a bowl, whisk together the peanut butter, soy sauce, hoisin, rice vinegar, sambal oelek and 1 ¼ cups (310 ml) of the broth. Season with pepper. Set aside.
- In a large non-stick skillet over medium heat, cook the broccoli in half of the oil for 3 minutes or until nicely browned on one side. Season with salt. Flip the broccoli over and pour in the remaining broth. Cover and cook for another 3 minutes or until the broccoli is tender crisp and the broth has evaporated. Set aside on a plate and keep warm.
- In the same skillet over medium-high heat, cook the tofu on all sides in the remaining oil until nicely browned, about 6 to 8 minutes. Pour in the peanut sauce. Stir to coat the tofu in the sauce and let reduce gently for 5 minutes until the sauce has thickened (see note). Adjust the seasoning.
- Serve the tofu in bowls. Cover generously with the sauce. Sprinkle with the green onion and peanuts. Serve with the broccoli and rice noodles, if desired.
The peanut butter tends to thicken the sauce quickly during cooking. Don’t hesitate to add more vegetable broth to thin out the sauce.