Wrap the tofu block in a thick paper towel and press to remove execess moisture. Remove the towel and cut the block into equal bite size pieces.
Put the tofu cubes in a large bowl add oil, salt, and pepper. Gently toss and spread on a baking tray lined with baking paper. Bake in a pre-heated oven for 12-14 minutes at 200°C (400°F).
In a bowl mix peanut butter, minced ginger and garlic, sesame oil, soy sauce, chili sauce, vinegar, sugar, chopped red chilies and some salt. Mix everything and keep aside.
Heat oil in a wok. Add broccoli florets and saute on a medium flame for around 10-12 minutes or until the broccoli gets cooked but still crunchy. Transfer the cooked broccoli to a bowl.
In the same wok put the peanut butter mixture and around ¼ cup of boiling water. Mix everything and cook until the peanut butter melts and the sauce starts simmering.
Add broccoli and baked tofu. Mix everything. If the sauce is too thick add some more boiling water. Allow the broccoli and tofu to get cooked with the sauces for around 2 minutes.
Garnish with roasted peanuts, sesame seeds, and chopped scallion. Enjoy with some steamed sticky rice/ jasmine rice.