Recipe - Broccoli And Tofu In Spicy Almond Sauce

SAUCE
One half cup Hot water
One half cup Almond butter (original
recipe was for peanut
butter. I use almond cause
i'm allergic to peanut)
One fourth cup Cider vinegar
2 tablespoon Tamari sauce
2 tablespoon Blackstrap molasses
One fourth cup Cayenne (this is a huge
amount I use 12 tsp.)

SAUTE
1 pound Broccoli
2 teaspoon Ginger
4 Cloves garlic
1 pound Tofu; cubed
2 cup Onion; thinly cut or sliced up
1 cup Chopped cashews
2 (up to)
3 tablespoon Tamari sauce
2 Minced scallions

Source: The Enchanted Broccoli Forest

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: Stirfry half the ginger and half the garlic in 1 T. oil. Add tofu
chunks, stirfry for 58 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; stirfry until
broccoli is bright green. Toss saute with sauce, mixing in the minced
scallions as you toss. Serve over rice.

DARSIE@ECE.UCDAVIS.EDU

(RICHARD DARSIE)

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