Broccoli and Tofu in Spicy Almond Sauce

[Guest guest]

Broccoli and Tofu in Spicy Almond Sauce

 

1 pound broccoli

2 teaspoons ginger

4 cloves garlic

1 pound tofu, cubed

2 cups onions, thinly sliced

1 cup chopped cashews

2 to 3 tablespoons tamari sauce

2 minced scallions

 

Sauce:

1/2 cup hot water

1/2 cup almond butter

1/4 cup cider vinegar

2 tablespoons tamari sauce

2 tablespoons backstrap molasses

1/4 cup cayenne, I use 1 to 2 teaspoons

 

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.

Stir-fry half the ginger and half the garlic in 1 tablespoon oil. Add tofu

chunks and stir-fry for 5 to 8 minutes. Mix with sauce. Wipe wok clean and

saute remaining ginger and garlic in 2 tablespoons 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 tofu and vegetables

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