Vietnam - Broccoli And Tofu In Spicy Almond Sauce

Broccoli And Tofu In Spicy Almond Sauce

Ingredients

Sauce:

-       1/2 c. hot water

-       1/2 c. almond/peanut butter

-       1/4 c. cider vinegar

-       2 T. tamari sauce

-       2 T. blackstrap molasses

-       cayenne/chile to taste

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

Directions

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.