1.Firstly, prepare the tofu. Drain all the water, and sandwich it between two paper towels and two plates. Place a heavy item like a can on the top plate. Press for at least 30 minutes.
2.Cut the tofu into ½ inch (1.25 cm) cubes.
3.Mix all the sauce ingredients and set aside. Steam or boil the tender stem broccoli until tender, set aside.
4.In the meantime, heat the coconut oil in the pan over medium heat and cook the tofu for around 10-15 minutes, occasionally turning, until browned. Add in the prepared sauce and stir well. Remove from heat and serve with the cooked broccoli

1 tbsp. coconut oil 
2 ¼ cups (400g) tender stem broccoli
1 ⅜ cups (350g) firm tofu 

For the sauce:
¼ cup (65g) natural peanut butter
2 tbsp. tamari or soy sauce
2 tbsp. water
5 tbsp. honey
1 tsp. sesame oil
½  tsp. chili flakes 
1 tbsp. ginger, grated

Serves 4