1 package (14.5 ounces) firm tofu, drained, cut crosswise into 6 slabs, each slab halved horizontally and cut into triangles 
1 1/2 pounds broccoli cleaned and cut into bite-size pieces 
2 Tablespoons vegetable oil 
3 Tablespoons soy sauce 
1 Tablespoon rice vinegar 
1 Tablespoon honey 
1/4 teaspoon red pepper flakes 
4 garlic cloves, minced 
1 Tablespoon cornstarch
1/2 Cup cashews or peanuts, crushed (optional)

Arrange tofu in a single layer on several layers of paper towels on a baking sheet, then top with paper towels and another baking sheet and weight with canned goods or books. Let tofu drain 30 minutes.

Cook broccoli stalks in microwave for 2-3 minutes, till bright green. Heat oil in large non-stick skillet. Add tofu and cook until golden brown, turning halfway through, 10-15 minutes. Transfer to paper towels.

Combine soy sauce, vinegar, honey, red pepper flakes, garlic, cornstarch, and ¾ cup water; set aside.

Add broccoli to skillet and cook over high heat, 2-3 minutes. Pour sauce into pan and return tofu to pan. Stir to coat, about 1 minute more. Serve topped with nuts. Serves 4.