Broccoli and Tofu in Spicy Peanut Sauce, from Moosewood cookbook

1 package tofu, cubed
1 large head, 2 small heads, something like that, broccoli, chopped into bite-size pieces
optional: spinach, approximately 10 ounces
1 onion, diced
fresh ginger, diced fine, I use about 1/2 cubic inch
1 or maybe 1/2 fresh jalapeno pepper diced fine, or other similar amount of capsaicin
garlic: 1 large clove (or 2 small cloves etc.), pressed in garlic press
3 tablespoons peanut oil (approximately)
sauce:
1/2 cup peanut butter
1/2 cup boiling water
1 ounce price or cider vinegar
1.5 ounces soy sauce
1.5 ounces molasses

Chop everything first! You won't have time once you start cooking.

Heat oil in wok. Dump in hot pepper and ginger, saute briefly. Dump in onions, saute for a while until some of them get a little brown, and some of them are soft. Squeeze in garlic. Dump in broccoli. Cook until "al dente", or your preferred softness. If using spinach, dump in towards the end of cooking, cook until wilted. Dump in diced tofu, cook until heated through. Pour in sauce, stir until everything coated and sauce heated through. Serve over rice.

Making sauce:
add boiling water to peanut butter, mash with heatproof spatula, switch to whisk and whisk until smooth. Pour in other ingredients, and whisk until smooth again.
Can use 1/2 teaspoon cayenne in sauce for your capsaicin, if no fresh alternatives available.