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Broccoli And Tofu In Spicy Almond Sauce
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/2 cup hot water
/2 cup almond butter, or peanut butter
/4 cup cider vinegar
tablespoons tamari soy sauce
tablespoons blackstrap molasses
teaspoon cayenne
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pound broccoli
teaspoons ginger
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• 1
• 2
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• 3
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cloves garlic
pound tofu, cubed
cups onion, thinly sliced
cup cashews, chopped
tablespoons tamari soy sauce
scallions, chopped
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.
Broccoli And Tofu In Spicy Almond Sauce
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