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Tofu and Broccoli With Spicy Peanut Sauce
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1/2 cup hot water
1/2 cup smooth peanut butter
1/4 cup apple cider vinegar
2 tablespoons soy sauce
2 tablespoons blackstrap molasses
1/4 teaspoon cayenne
3 tablespoons oil
1 teaspoon freshly-grated ginger
3 cloves garlic, minced
1 pound tofu, cut into cubes
1 large onion, cut into thin rings
2 cups broccoli florets
1 cup peanuts, almonds or cashews
3 tablespoons soy sauce
3 green onions, chopped
Cooked white rice
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In a large bowl, combine the hot water and peanut butter until smooth. Stir in the vinegar, soy sauce, molasses
and cayenne. Set sauce aside.
Heat 1 tablespoon of the oil in a skillet or wok. Add half of the ginger and garlic; cook, stirring, one minute. Add the tofu and cook, stirring, five to seven minutes. Pour
into bowl with prepared sauce.
Heat the remaining oil in the same skillet. Add the remaining ginger and garlic; cook one minute, stirring constantly. Add the onions and cook five minutes more. Add the
broccoli, 3 tablespoons soy and nuts. Cook until broccoli is crisp-tender, about four minutes. Add the tofu mixture back into the skillet along with the green onions and
cook until heated through, about two minutes.
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Serve over rice.
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