Sauce
1/2 cup soy sauce
1/2 cup Chinese Xiou-Ching wine
1 1/2 teaspoons granulated sugar
1 teaspoon ground dried ginger
6 to 8 cloves garlic, crushed with a cleaver
2 tablespoons creamy peanut butter
1/4 teaspoon red pepper flakes

Beat all the sauce ingredients together in a small saucepan until peanut butter is emulsified. If necessary, heat very gently.

1 large head broccoli, cut into florets
2 yellow onions, sliced thin
16 ounces extra-firm tofu, cut into
    1 1/2-inch square blocks
1/4 cup soy sauce
1/4 cup vegetable oil

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 saut?d 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.