Chef

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· 1/2 cup hot water
· 1/2 cup almond butter, or peanut butter
· 1/4 cup cider vinegar
· 2 tablespoons tamari soy sauce
· 2 tablespoons blackstrap molasses
· 1 teaspoon cayenne
· 1 pound broccoli
· 2 teaspoons ginger
· 4 cloves garlic
· 1 pound tofu, cubed
· 2 cups onion, thinly sliced
· 1 cup cashews, chopped
· 3 tablespoons tamari soy sauce
· 2 scallions, chopped

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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