Broccoli And Tofu In Spicy Almond Sauce
Ingredients
Sauce:
- ½ c hot water
- ½ c almond butter (original recipe was for peanut butter –
- I use almond cause I’m allergic to peanut)
- ¼ c cider vinegar
- 2 T tamari sauce
- 2 T blackstrap molasses
- ¼ c cayenne this is a HUGE amount – I use 1-2 tsp.
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
Instructions
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.
