and Tofu in Spicy Almond Sauce
Source: The Enchanted Broccoli Forest
- 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.)
- 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
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 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.