Serve over brown rice. To drain the tofu, place it on a towel, place a baking sheet on top of it, and weigh the baking sheet down with a heavy pot.
1/4 cup unsalted cashews
3 tablespoons peanut oil, divided
1 large onion, chopped (about 1 cup)
1 red or yellow bell pepper, chopped
1-2 cloves garlic, minced (1/2-1 teaspoon)
1/2 teaspoon dried red pepper flakes
1 pound herbed (or plain) firm tofu, well drained, cubed
3 tablespoons tamari or soy sauce, divided, plus more to taste
1/2 cup peanut butter, preferably chunky
1/2 cup vegetable or chicken stock or water
2 teaspoons rice wine vinegar
1 teaspoon toasted sesame oil
4 cups chopped broccoli, including peeled stalks
1. Toast the cashers in a dry, heavy skillet over high heat until the start to brown in spots and become fragrant. (Be careful not to over toast them, as they burn very quickly once toasted.) Let cool and then roughly chop.
2. Heat two tablespoons of the peanut oil in a large skillet over medium-high heat. Add the onion, bell pepper, garlic to taste, and pepper flakes; sauté until soft, about 5 minutes. Transfer the mixture to a bowl.
3. In the same pan, heat the remaining 1 tablespoon peanut oil over medium-high heat. Add the tofu and 1 tablespoon of the tamari; sauté until the tofu starts to brown in spots, 8 to 10 minutes. Transfer the tofu to the bowl with onion and bell pepper mixture.
4. In the same pan, mix the peanut butter, stock, rice vinegar, and remaining 2 tablespoons tamari. Heat over medium heat, stirring, until the mixture reaches a gravy-like texture and comes to a boil. Immediately turn off the heat and stir in the tofu mixture and sesame oil. Season to taste with more tamari.
5. Place the broccoli in a steamer basket set over 1 1/2 inches boiling water and cover. Steam for 5 minutes. Transfer the broccoli to the pan with the peanut butter mixture and mix well. If necessary, heat through before serving. Garnish with toasted cashews.
– Farmer John’s Cookbook: the Real Dirt on Vegetables