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1
For the Sauce: In a small bowl, combine all the cooking sauce ingredients.
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2
Mix well and set aside.
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3
For the Tofu and Broccoli: Preheat the oven to 250 degrees F. In a medium bowl, whisk together cornstarch and a couple of pinches of salt.
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4
Dredge the tofu in the cornstarch mixture and transfer to a plate.
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5
Heat a thin layer of oil in a large skillet over medium-high heat until a drop of water sprinkled on the surface splatters.
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6
Add tofu and fry until golden brown all over, about 8 minutes total.
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7
Transfer the tofu to a heatproof plate, sprinkle with salt, and keep warm in the oven.
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8
Heat 1 tablespoon of the oil in a large skillet or wok over medium heat.
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9
Add the chiles and peanuts and stir fry until the chiles begin to char.
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10
Do not allow to blacken completely.
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11
Remove the chiles and the nuts to a small bowl and set aside.
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12
Add the remaining 1 tablespoon oil to the skillet and increase the heat to medium high.
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13
Add the garlic and ginger and quickly stir once.
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14
Then add the broccoli, and stir-fry until tender, but still bright green, 3 to 5 minutes.
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15
Add the water chestnuts, scallions, and reserved chiles and peanuts and stir just to combine.
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16
Add the reserved cooking sauce and cook, stirring continuously, until heated through and nicely thickened.
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17
Transfer to a shallow serving bowl or platter, spoon the reserved tofu on top, and garnish with a sprinkling of chopped scallions and peanuts.
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18
Serve hot.
