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Cut tofu in half horizontally; place halves on a paper towel-lined plate. Top with more paper towels and a plate; let stand 15 minutes. Cut tofu into 3/4-inch cubes. Combine chili sauce, vinegar, soy sauce, ginger, and garlic in a bowl. Fill a large Dutch oven with water to a depth of 3 inches; bring to a boil. Place a steamer basket in pan. Add bok choy and broccoli to basket; cover and steam 5 to 7 minutes or until crisp-tender. Drain. Combine flour and cornstarch in a bowl. Dredge tofu in flour mixture, shaking off excess. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl. Add half of tofu to pan; cook 5 minutes or until browned on all sides. Remove cooked tofu from pan. Repeat procedure with remaining tofu and 1 tablespoon oil. Add remaining 1 1/2 teaspoons oil and onion to pan; cook 4 minutes. Return tofu to pan; cook 1 minute. Divide broccoli mixture and tofu among 4 plates. Top evenly with chili sauce mixture, peanuts, cilantro, and sesame seeds.
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Wide, deep, two-handled — braising, fond, large-batch sears
Red kidney beans — chili con carne, Indian rajma, red beans and rice
Smoked jalapeño in tomato sauce — instant smoky depth
Guilin-style fermented chili sauce — noodles, dumplings, stir-fry
Ready-made guajillo sauce — enchiladas, chilaquiles, braising