Recipe - Broccoli And Tofu

1 pound Firm tofu
1 pound Broccoli
1 One half pound Peanut or canola oil
2 cup Onion; chopped
1 tablespoon Fresh ginger
4 Cloves garlic; minced
Three fourths teaspoon Salt;
2 Scallions; minced
Spicy peanut sauce; recipe
in directions
1 cup Lightly toasted; coarsely
chopped
spicy peanut sauce
Three fourths cup Good peanut butter
Three fourths cup Hot water
6 tablespoon Rice or cider vinegar
3 tablespoon Blackstrap molasses
Cayenne; to taste

Cut the tofu into 1 inch cubes and place them in a medium sized sauce pan.
Cover the tofu with water. Bring to a boil, lower the heat, and simmer for
about 10 minutes. Drain and set aside. (NOTE: Precooking the tofu in this
way helps it hold its shape in the stir fry.)

Trim and discard the tough ends of the broccoli stems. Shave off the tough
skins of the stalks with a sharp pairing knife or a vegetable peeler. Cut
the stalks diagonally into thin slices. Coarsely chop the florets.

Heat a large wok or a skillet of comparable size. After about a minute, add
the oil and onion. Cook for about 2 minutes over high heat.

Add broccoli, ginger, garlic, and salt. Continue to stir fry over high heat
for about 5 minutes, or until the broccoli is bright green and just tender.
Stir in the precooked tofu, and the scallions, cook for a few minutes more.

Add the sauce, stirring until everything is well coated. Serve immediately
over rice, topped with lightly toasted chopped peanuts if desired.

~ SPICY PEANUT SAUCE

Place the peanut butter and hot water in a small bowl, and mash together
until the mixture is uniform.

Wisk in remaining ingredients. Set aside until needed for the stir fry.

Serving Ideas : Serve on a bed of rice.

Recipe by: The Enchanted Broccoli Forest/Mollie Katzen Posted to MCRecipe
Digest V1 #757 by Lynn Cage ltcage@onr.com on Aug 23, 1997