Yield: 4 Servings
½ c hot water ½ c almond or peanut butter ¼ c cider vinegar 2 T tamari sauce 2 T blackstrap molasses ¼ c cayenne
1 lb broccoli 2 tsp ginger 4 cloves garlic 1 lb tofu, cubed 2 c onion, thinly sliced 1 c chopped cashews 23 T tamari sauce 2 minced scallions
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: Stirfry half the ginger and half the garlic in 1 T. oil. Add tofu chunks, stirfry for 58 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; stirfry until broccoli is bright green. Toss saute with sauce, mixing in the minced scallions as you toss. Serve over rice.
Shared by Richard Darsie
Source: The Enchanted Broccoli Forest