Tofu with Broccoli and Peanut Sauce

This is an original recipe by yours truly, but that is just a way of saying "made up".  It is quite good (as attested to by my whole family) and easy to make.

Tofu with Broccoli and Peanut Sauce
by Kerry   serves 6 hungry people with some leftovers

2 pkgs (blocks) of extra-firm tofu
4-6 heads of broccoli
1/2-3/4 of a bottle of Peanut sauce
    (I use an 11.5 oz jar of  Bangkok Padang Peanut Sauce - in the chinese/asian food section)
Enough cooked rice for 6 people (I make mine a little ahead and keep it in the warm oven)
Oil for sauteing

You'll also need a large saute pan, a casserole dish (9x13 or so) and a warm oven

Drain each block of tofu by slicing it in half lengthwise and placing the two halves on paper towels.  Place another paper towel on top and gently press down.  Let the tofu sit on the paper towels while you prepare the broccoli.

Trim the broccoli into medium-sized florets (bite size).  Include some of the stem, too (trim off the tough outer growth).

Heat some oil (enough to coat the pan well, about 1-2 T) in your saute pan.  Add the broccoli and cook for a few minutes until it starts to turn bright green.  Drizzle a good amount (1/4 c or so) of peanut sauce on top.  Stir to coat and continue cooking until just tender, but still with a good firmness.  Transfer the cooked broccoli to the casserole dish, drizzle a bit more peanut sauce on top, cover with foil and place in warm oven.

Back to the tofu.  Change the paper towels and press out the last of the water from your tofu.  Dice tofu into bite-sized pieces (about 1/2 inch square).

Heat more oil in pan (enough to coat the pan well, like before).  Add tofu and cook for 2 minutes, turning gently.  Drizzle a good amount of peanut sauce on top and continue cooking until tofu is well-warmed.  Keep an eye on it as the peanut sauce can start to burn at this point.

Place cooked tofu over broccoli, drizzle more peanut sauce over top and serve over the cooked rice.  You can also recover it at this point and keep it in a warm oven until ready to serve.  I don't think I'd leave it for more than an hour - the broccoli might get too limp.

This only takes a few minutes to cook - 30 minutes from start to finish (not including the rice cooking time, which might take longer depending on what type of rice you make).