Slice the tofu into ten slices, width-wise. Cut each slice in half so that you have 20 squares of tofu. To remove excess moisture, pat each side lightly with a clean dish towel or paper towel.
In a large saucepan, heat peanut oil over medium heat. Once hot, add the minced garlic and ginger. Saute until aromatic, about 1 minute.
Add the tofu to the pan in a single layer; depending on the size of your pan, you may need to do this in batches. Cook each side for 5 minutes, until lightly browned.
Meanwhile, making the spicy peanut sauce by mixing together the peanut butter, soy sauce, sesame oil, vegetable broth, rice wine vinegar, lime juice and red pepper flakes. It should be smooth and creamy, like a thick sauce.
Use a basting or pastry brush to brush the peanut sauce lightly onto the exposed side of the tofu. Flip over, cooking another 1-2 minutes, until browned. Repeat with the other side of the tofu.
Remove the tofu from the pan once browned on both sides. Enjoy with additional spicy peanut sauce, rice, and veggies.
Peanut oil: I recommend using peanut oil because of the flavor it adds to the tofu. However, vegetable or canola oil will work if that's what you have on hand.Peanut butter: I find that natural peanut butter is easier to mix into a sauce than regular peanut butter. If you store your peanut butter in the fridge and it's hard, just heat it in the microwave with the other sauce ingredients for 10-20 seconds to loosen it up.