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1
Wrap the tofu slabs in paper towels and place a heavy weight, such as a skillet, on top; let stand for 30 minutes to press out the excess water.
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2
Cut the tofu into slices 1/2-inch thick and 2 1/2-inches long and place them in a bowl.
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3
Cut away the broccoli florets and separate into bite-size pieces; cut the stalks on the diagonal into 1-inch pieces.
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4
Heat a large pot of water to boiling, add the broccoli and boil for 3 minutes; drain, refresh under cold water and drain again.
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5
Heat a heavy skillet and add 2 1/2 T of the oil Arrange some of the tofu slices in the pan and sear over high heat for 3-4 minutes on each side, or until golden brown Remove with a spatula and drain in a colander Reheat the pan and add 2 more T of oil Continue frying the rest of the slices, removing and draining as they are cooked.
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6
Reheat the skillet, or a wok, add the remaining T of oil, heat until hot, and add the seasonings, stir-fry briefly, about 15 seconds, then add the scallion greens and water chestnuts, and stir-fry over high heat about 1 1/2- minutes.
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7
Add the premixed sauce and cook, stirring continuously to prevent lumps, until it thickens.
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8
Add the broccoli, fried tofu and peanuts.
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9
Toss lightly to coat and heat through.
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10
Serve with steamed rice.
