Spicy Broccoli and Tofu Stir-Fry in Almond Sauce
Enjoy this spicy broccoli and tofu stir-fry, tossed in a creamy almond sauce and packed with bold flavors and nutritious ingredients.
Equipment
- Cutting board
- knife
- Wok or large frying pan
- whisk,
- Wooden spatula
Ingredients
For the Sauce:
- ½ cup hot water
- ½ cup almond butter
- ¼ cup cider vinegar
- 2 tablespoons tamari sauce
- 2 tablespoons blackstrap molasses
- 1-2 teaspoons cayenne pepper adjust to taste
For the Stir-Fry:
- 1 pound broccoli chopped into florets
- 2 teaspoons fresh ginger minced
- 4 cloves garlic minced
- 1 pound tofu cubed
- 2 cups onion thinly sliced
- 1 cup cashews chopped
- 2-3 tablespoons tamari sauce
- 2-3 scallions minced
Instructions
For the Sauce:
- In a small saucepan, whisk together almond butter and hot water until smooth.
- Whisk in cider vinegar, tamari sauce, molasses, and cayenne pepper.
- Set aside.
For the Stir-Fry:
- Heat 1 tablespoon of oil in a wok over medium-high heat.
- Add half the ginger and garlic and stir-fry for 30 seconds.
- Add tofu cubes and stir-fry for 5-8 minutes until golden brown.
- Remove tofu from the wok and toss with the prepared sauce.
- Wipe the wok clean and heat 2 tablespoons of oil.
- Stir-fry the remaining ginger and garlic for 30 seconds.
- Add onions and sauté for 5 minutes until tender.
- Add broccoli, cashews, and tamari sauce.
- Stir-fry until broccoli is bright green and tender, about 3-4 minutes.
- Toss the sautéed vegetables with the tofu and sauce.
- Mix in minced scallions before serving.
Notes / Tips / Wine Advice:
Serving Tips:
Serve this spicy stir-fry over steamed jasmine rice or quinoa for a wholesome meal.
Wine Advice:
Pair with a dry Riesling or Gewürztraminer to complement the heat and nuttiness of the dish.
Nutritional Information
Calories: 320 kcal | Carbohydrates: 22 g | Protein: 16 g | Fat: 20 g | Fiber: 5 g | Sugar: 6 g | Salt: 1.5 mg
