Cook broccoli in a steamer basket for 10 minutes or in boiling water for 5 minutes. They shouldn’t get totally cooked. Set aside.
Unwrap tofu and cut into small cubes.
Heat a skillet. Once hot, add the oil and tofu. Sauté for 5 minutes, shaking/flipping occasionally to cook on all sides, until the tofu has a slight crust on each side and has begun to brown. Set aside.
Add a little more olive oil to the skillet and add the garlic, stirring constantly until golden and fragrant, about 2 minutes.
Add sliced mushrooms and keep on stirring until they are tender.
Add broccoli.
Whisk vinegar, soy sauce, water, and chili sauce in a small container and pour it into the skillet. Add tofu, give a few stirs, coating all. Taste for salt and add more if necessary.
Divide among two bowls.
Garnish with chopped peanuts, chili flakes, or toasted sesame seeds.