Broccoli and Tofu in spicy Almond
Source: The Enchanted Broccoli Forest
Sauce: 1/2 c. hot water
1/2 c. almond butter (original recipe is for peanut
you can use almond if 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
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
Sauce: In small saucepan, whisk together almond butter
and hot water
until you have a uniform mixture. Whisk in remaining
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
and tamari; stir-fry until broccoli is bright green.
Toss saute with
sauce, mixing in the minced scallions as you toss.
Serve over rice.