Crockpot Broccoli and Tofu In Spicy Almond Sauce

[Guest guest]

Crockpot Broccoli and Tofu In Spicy Almond Sauce

 

Sauce:

1/2 cup hot water

1/2 cup butter or margerine

1/4 cup cider vinegar

2 tbsps. tamari or soy sauce

2 tbsps. molasses

1/4 cup cayenne

 

Saute:

1 lb. broccoli

2 tsps. ginger

4 cloves garlic

1 lb. tofu, cubed

2 cups onion, thinly sliced

1 cup chopped cashews

2 to 3 tbsps. tamari or soy sauce

2 minced scallions

 

Sauce: In small saucepan, whisk together almond butter

and hot water until you have a uniform mixture. Whisk

in remaining sauce ingredients and set aside.

Saute: Stir-fry half the ginger and half the garlic in

1 tbsp. oil. Add tofu chunks, stir-fry for 5 to 8

minutes. Mix with sauce. Wipe wok clean, saute

remaining ginger and garlic in 2 tbsps. oil. Add

onions and fresh pepper, saute for about 5 minutes.

Add chopped broccoli, cashews and tamari; stir-fry

until broccoli is bright green. Toss saute with sauce,

mixing in the minced scallions as you toss. Serve over rice.

 

 

 

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