Prep time: 5 minutes
Cook Time: 25 minutes
Total time: 30 minutes
Yield: 4 servings
1 (16-ounce) package firm tofu
Kosher salt and freshly ground black pepper
1/4 cup Smooth Operator peanut butter
1 tablespoon Sriracha sauce
2 tablespoons soy sauce
1 clove garlic, finely chopped
2 tablespoons minced ginger
4 tablespoons peanut oil, divided
2 bunches broccolini (about 1 pound), trimmed and cut into 2-inch pieces
1. Place tofu on a paper towel-lined plate; top with more paper towel and another plate. Weigh plate down with a skillet and set aside 5 minutes. Meanwhile, stir together peanut butter, Sriracha, soy, garlic, ginger and 1/4 cup water. Cut drained tofu into 1 to 2-inch cubes and season with salt and pepper.
2. Heat 2 tablespoons peanut oil in a large nonstick skillet over medium-high. Add tofu to hot skillet (do not crowd pan). Cook tofu, turning occasionally, until golden brown on all sides, about 15 minutes. Remove tofu to a plate as they become browned.
3. Add remaining oil to skillet and broccolini. Cook, tossing occasionally, until beginning to brown and soften, 5 to 7 minutes. Add reserved sauce to skillet and bring to a boil; cook, tossing, until broccolini is tender. Carefully toss in tofu. Serve over rice, if desired.