How to make it

1. In a medium sized bowl, combine two tablespoons of the Lee Kum Kee Panda Brand Premium Cooking Soy Sauce, cinnamon, turmeric, cumin, ground coriander, sweet paprika, one teaspoon of the sugar, and Lee Kum Kee Lemongrass Chili Flavored Hoisin Sauce. Mix until evenly combined. Add the tofu, and gently mix it together with the sauce. Allow the tofu to marinate while you prepare the curry.
2. Heat 1 tablespoon of the vegetable oil in a large pan over medium high heat. Add in the garlic, red onion, red chilies, ginger, carrot, and red bell pepper. Sauté until the vegetables are tender. Transfer half of the vegetables to a bowl and the other half into a blender. 
3. Add the vegetable stock, peanut butter, remaining teaspoon of sugar, and remaining tablespoon of soy sauce to the blender. Blend until smooth and set it aside for later. 
4. In a separate pan, heat the remaining tablespoon of oil over medium high heat. Add in the marinated tofu. Fry the tofu for 2-3 minutes on each side until all sides of the tofu are golden brown. Add in the remaining sautéed vegetables and the broccoli. Cook for 1 minute.
5. Add in the blended sauce and coconut milk. Mix until combined. Bring the sauce to a simmer and simmer for 15 minutes. Season with salt and pepper, to taste. Serve with lime wedges. Garnish with cilantro leaves and chopped peanuts. Enjoy!