1-1/2 T. tamari or soy sauce
1/4 c peanut butter, pref. chunky
1-1/2 T. peanut oil
1/4 veggie or chicken stock or water
1 leek, chopped (about 1 cup)
1 tsp rice wine vinegar
1-2 cloves garlic, minced
1/4 tsp dried pepper flakes
1/2 tsp toasted sesame oil
2 c. chopped broccoli, incl. peeled stalks
1/2 lb. firm tofu, well drained, cubed
Heat 1 T. peanut oil in a lg. skillet over med.-high heat.  Add leek, garlic, and pepper flakes; saute until soft (about 5 min.).  Transfer mixture to a bowl.  In same pan, heat the remaining 1/2 T. peanut oil over med-high heat.  Add tofu and 1/2 T. of the tamari; saute until tofu starts to brown in spots, 8-10 minutes.  Transfer to the bowl.  In same pan, mix peanut butter, stock, rice vinegar, and remaining tamari. Heat over med., stirring, until mixture reaches a gravy-like texture and comes to a boil.  Immediately turn off and stir in tofu mixture and sesame oil.  Season to taste with more tamari.  Place broccoli in a steamer basket and steam 5 minutes. Transfer broccoli to the pan with peanut butter mixture and mix well.
adapted from Farmer John’s Cookbook:  The Real Dirt on Vegetables.