• In a small bowl, whisk together the water, peanut butter, rice vinegar, gluten-free soy sauce, maple syrup, ginger, and garlic. Set aside.
• Drain and rinse the tofu, then pat dry and slice it in half horizontally.
• Cut the sliced tofu vertically into quarters, then crosswise. You should end up with tofu cubes roughly 1 inch by 1 inch.
• In a skillet, heat oil over high heat.
• Add tofu and cook in a single layer, without stirring, until the pieces begin to turn golden brown on the bottom (about 5 minutes).
• Gently turn the tofu and cook until both sides are golden brown (about 5-7 minutes).
• In a separate skillet, add the peanut sauce and blanched broccoli, and cook for 2 minutes.
• Add the tofu to that skillet and cook for an additional 2 minutes.
• Remove the mixture from the heat, garnish with scallions and serve.

Bon appétit!