Cook broccoli in a steamer basket for 8-10 minutes, or in boiling water for 3-5 minutes, until it's parboiled, bright green but not fully cooked/mushy. Another option is to microwave it for 2-3 minutes, or until it's cooked to your liking.
Pat the tofu dry with a paper towel and try to gently squeeze as much liquid out of it as possible. Cut it into small even cubes.
Heat a large skillet or wok. Once hot, add the oil and the cubed tofu. Sauté for 5 minutes over medium heat, shaking/flipping occasionally to cook on all sides, until the tofu has a slight crust on each side and has begun to brown. Remove from the skillet.
Add a little more oil to the skillet, if needed, and add the minced garlic, stirring constantly until golden and fragrant, about 2 minutes. Add sliced mushrooms and keep on stirring until they are tender. Add the pre-cooked broccoli.
Whisk vinegar, soy sauce, water and chili sauce in a small container and pour it into the skillet. Add the tofu, give it a few stirs, coating everything in the sauce. Carefully taste, and season with chili sauce, salt, or more soy sauce, if needed. Serve immediately on its own, or over rice or noodles. Garnish with crushed peanuts, sesame seeds, a squeeze of fresh lime juice, or fresh cilantro.
Try adding sliced bell peppers, vegan chick'n, minced ginger, or cashews to this broccoli tofu stir fry.Serve on its own, or over rice, soba noodles, or palmini.