For the tofu:

-Press 1 pound extra-firm tofu between paper towels for at least 5-10 minutes to remove some of the moisture.

-Slice tofu into pieces and lay in a shallow bowl.

-Whisk together the following:

1 TBS soy sauce.

1 TBS sesame oil.

1 TBS rice vinegar.

1 TBS sesame seeds.

-Pour over tofu. Let the tofu marinate for about half an hour, turning occasionally to coat all sides.

-Heat about 1 TBS of olive oil or ghee in a large skillet over medium heat.

-Add the marinated tofu and cook for 5-7 minutes, flipping occasionally, until all sides are browned.

For the Peanut Sauce combine the following in a small bowl:

1/3 cup creamy natural peanut butter.

¼ cup water.

1 TBS brown sugar.

1 TBS reduced-sodium soy sauce.

1 TBS rice vinegar.

A dash of hot sauce (optional).

For the Stir-Fry:

-Trim 1 bunch of broccolini or a head of broccoli into small florets. Peel and chop the stem(s) into small pieces too.

-Heat 1 TBS olive oil or ghee in a large skillet or wok over medium heat.

-Add broccoli and cook, stirring often, until it begins to soften slightly, about 4 minutes.

-Add the following to the pan:

¼ cup water or stock.

1 TBS reduced soy sauce.

2 cloves of chopped garlic.

-Cook, stirring often, until the liquid has mostly evaporated, 2 to 4 minutes.

-Remove from heat and add the cooked tofu.

-Stir in the reserved peanut sauce and sprinkle with chili flakes.

-Serve hot, over rice. Garnish each serving with chopped peanuts.