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Broccoli And Tofu In Spicy Almond Sauce

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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.
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Course Crockpot / Slow cooker / Main Dish / Vegetables
Diets Vegetarian