Remove tofu from package and drain of excess water. Wrap tofu in a clean tea towel. Place a heavy cast iron pan or a pan weighted with cans or dried beans on top of towel-wrapped tofu and set aside to allow tofu to release it's liquid and become more compressed.

While tofu is being pressed, prepare vegetables and sauce.

Combine garlic, soy, chili-garlic sauce, rice vinegar, brown sugar and water and set aside.

After 10-15 minutes, remove wet tea towel from tofu and slice into 1/2 inch thick slices. cut slices in half yeilding ~2" pieices of tofu.

Heat peanut oil in a heavy cast iron pan on high heat.

Pat tofu pieces dry and add to oil. Be careful when adding tofu to pan, the tofu still contains a lot of moisture and is likely to splatter when added to the hot oil.

Allow tofu to cook undisturbed in pan for ~2-3 minutes until it is browned.

Using tongs, flip tofu pieces and add soy sauce mixture to pan and reduce heat to medium.

After ~2 minutes, remove tofu from the pan and set aside, leaving some of the sauce in the pan.

Add onions and peppers and cook for ~2 minutes.

Add broccoli and cook for another 2 minutes until broccoli is tender.

If pan becomes too dry, add another 1-2 TBSP of water to deglaze.

When broccoli is tender, return tofu to pan and toss to combine.

Serve immediately as a light meal or with white or brown rice as an entree.