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Tofu and Broccoli in Garlic Sauce

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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.

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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 sautéed 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.