Broccoli and Tofu in Spicy Almond Sauce

[Guest guest]

Broccoli and Tofu in Spicy Almond Sauce

 

Sauce:

1/2 c. hot water

1/2 c. almond butter

1/4 c. cider vinegar or lemon juice

2 T. soy sauce (wheat free)

2 T. blackstrap molasses

2 tsp. cayenne

 

Saute:

1 lb. broccoli

2 tsp. ginger

4 cloves garlic

1 lb. tofu, cubed

2 c. onion, thinly sliced

1 c. chopped cashews

2-3 T. soy sauce (wheat free)

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 T. oil. Add tofu

chunks, stir-fry for 5-8 minutes. Mix with some of the sauce.

 

Wipe wok/skillet clean, saute remaining ginger & garlic in 2 T. oil. Add

onions and fresh pepper, saute for about 5 min. Add chopped broccoli,

cashews and soy sauce; stir-fry until broccoli is bright green. Toss saute

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

 

***May substitute peanut butter for almond butter to create Broccoli and

Tofu in Spicy Peanut Sauce

 

 

 

 

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