Broccoli & Tofu in Spicy Almond Sauce
| 1 | pound broccoli | 2 | tspn. ginger |
| 4 | cloves garlic | 1 | pound tofu, cubed |
| 2 | cups onions, thinly sliced | 1 | cup chopped almonds |
| 2 to 3 | Tbls. tamari sauce | 2 | minced scallions |
| SAUCE: | | |
| 1/2 | cu hot water | 1/2 | cup almond butter |
| 1/4 | cup cider vinegar | 2 | Tbls. tamari sauce |
| 2 | Tbls. backstrap molasses | 1 to 2 | tspn. cayenne |
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SAUCE: In a small saucepan, whisk together almond butter and hot water until you have a uniform mixture. Whisk in remaining sauce ingredients and set aside.
RECIPE: Stir-fry half the ginger and half the garlic in 1 Tbls. oil. Add tofu chunks and stir-fry for 5 to 8 minutes. Mix with sauce. Wipe wok clean and saute remaining ginger and garlic in 2 Tbls. oil. Add onions and fresh pepper; saute for about 5 minutes.Add chopped broccoli, cashews, and tamari; stir-fry until broccoli is bright green. Toss tofu and vegetables with sauce, mixing in the minced scallions as you toss. Serve over rice.
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