Broccoli and Tofu In Spicy Almond Sauce
Sauce:
1/2 c hot water
1/2 c almond butter (original recipe was for peanut butter - I use almond cause
I'm allergic to peanut)
1/4 c cider vinegar
2 T tamari sauce
2 T blackstrap molasses
1/4 c cayenne (this is a HUGE amount - I use 1-2 tsp.)
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 tamari sauce
2 minced scallions
Instructions
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 sauce. Wipe wok clean, saute
remaining ginger & garlic in 2 T. oil. Add onions and fresh pepper, saute for
about 5 min. 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.