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.