Broccoli and Tofu in Thai Peanut Sauce

2 large broccoli crowns, cut into bite size florets
1 pound extra firm tofu, well drained and diced
3/4 cups spicy Thai peanut sauce
(The only kind my store sells is the kind in the package and I have to combine it with a can of coconut milk.... I use all of it over the recipe.)
2 or 3 cups of (cooked per directions) of "Rice Selects' Royal Blend" rice (The original recipe doesn't call for this, but I have found I really love it best with this addition.

Steam the broccoli florets in a covered wok or stir-fry pan with about an 1/2 inch of water, until tender crisp.

Gently stir in the tofu and peanut sauce.  Cook over medium heat until heated through.  (Do not overcook!  It will ruin your broccoli!)  Add salt to taste.

Serve over rice at once.



(As adapted from The Vegetarian 5 Ingredient Gourmet by Nava Atlas, Broadway Books, 2001.)