Tofu, Broccoli, & Peanut Sauce

So I guess this is starting off as "Chinese" week...
Just so happens that's what I've stocked my fridge to produce. Tonight's dish was adapted from Carol Bullock's (from 'Zaar) "Tofu and Broccoli with Peanut Sauce" recipe.
I made a few changes to make it lower sodium and lower fat, but other than that, it's pretty much the same.

Tofu, Broccoli, & Peanut Sauce:

Sauce:
1/4 c. creamy peanut butter
1/4 c. hot water
1/8 c. apple cider vinegar
1 T. low-sodium tamari
1 T. molasses
1/4 t. cayenne pepper

Saute:
1/2 lbs. fresh broccoli, cut into small florets
2 T. expeller-pressed canola oil
4 cloves garlic, minced
1/2 lbs. tofu, cut into small cubes
dash of salt (optional)
1 c. onion, thinly sliced
1/4 c. peanuts (raw or roasted)
1-2 T. low-sodium tamari

For the sauce:
In a small saucepan, whisk together peanut butter and hot water until well incorporated, then add the rest of the ingredients, stir well, keep warm, and set aside.

For the Saute:
Heat oil in a large skillet over medium-high heat, add tofu and half of the garlic and stir-fry for about 5 minutes, add the tofu to the peanut sauce pan, stir. Using the same large skillet, add remaining oil, onions, and broccoli, quickly stir-fry until lightly cooked. Add the rest of the saute ingredients and cook another minute, add the peanut sauce/tofu mixture and lightly toss until all is mixed. Serve hot over rice.