Using 3-4 layers of paper towels, place tofu cubes in a single layer. Top with 3-4 more layers of paper towels, and place a flat weight on top of the tofu (you could use a cutting board, or something similar). This will press the excess water out of the tofu so it becomes crispier and doesn’t stick to your pan when browning.
Once excess water has been pressed out of the tofu, heat avocado oil in a medium, non-stick skillet over medium-high heat. Place tofu in the pan, and let cook 8-10 minutes, turning every 1-2 minutes, until all sides are browned and crispy. (Note: if you only have a small non-stick skillet, work in batches.
Set aside tofu, and place drained and rinsed chickpeas in the pan. Cook, stirring often, 3-4 minutes, or until lightly browned. Remove from the heat, and set aside.
Return pan to the heat, and place sesame oil in pan. Add garlic, and cook, 2-3 minutes, or until tender and just beginning to brown. Whisk in peanut butter, hoisin sauce, soy sauce, rice vinegar, chili paste, ginger, and salt. Let mixture come to a simmer, and very slowly whisk in vegetable broth (or water). Return sauce to a simmer, and stir in tofu and chickpeas. Stir until tofu and chickpeas are heated through, about 2-3 minutes. Remove from heat and serve with rice and broccoli. Top with sliced green onions, and enjoy!