Chop the tofu into roughly 1-inch pieces. If preferred, sauté the tofu in 1 tsp olive oil over medium-high heat until lightly crispy on all sides (this is optional if you prefer a crispier tofu).
Prepare the broccoli by chopping into bite-sized pieces and set aside.
To your Crockpot™ Slow Cooker, add coconut milk, peanut butter, soy sauce, chili garlic sauce, rice vinegar, and agave (or maple syrup).
Whisk all ingredients together and add the cubed tofu. Cover and let cook on low for 2 hours (keeping in mind you will have to add the broccoli and cornstarch slurry at the 45-minute mark and mix at the 25-minute mark).
In a small bowl, combine the cornstarch and water and whisk well. At the 45-minute mark, add the cornstarch slurry and chopped broccoli. Mix well (some of the peanut butter sauce may be stuck to the sides. That's okay, just scrape off and mix well).
At the 25-minute mark, open and mix one last time.
Serve over rice, quinoa, or your favorite grain. Top with green onions, sesame seeds, and more chili garlic sauce, if preferred.
