Broccoli and tofu in spicy almond sauce

Broccoli and Tofu in Spicy Almond Sauce recipe

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1 pound broccoli
2 teaspoons ginger
4 cloves garlic
1 pound tofu, cubed
2 cups onions, thinly sliced
1 cup chopped cashews
2 to 3 Tablespoons tamari sauce
2 minced scallions
1/2 cup hot water
1/2 cup almond butter (original recipe was for peanut butter – I use almond because Im allergic to peanut butter)
1/4 cup cider vinegar
2 Tablespoons tamari sauce
2 Tablespoons backstrap molasses
1/4 cup cayenne (this is a HUGE amount – I use 1 to 2 teaspoons)

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.

Stir-fry half the ginger and half the garlic in 1 Tablespoon oil. Add tofu chunks and stir-fry for 5 to 8 minutes. Mix with sauce. Wipe wok clean and saute remaining ginger and garlic in 2 Tablespoons oil. Add onions and fresh pepper; saute for about 5 minutes. Add chopped broccoli, cashews, and tamari; stir-fry until broccoli is bright green. Toss tofu and vegetables with sauce, mixing in the minced scallions as you toss. Serve over rice.

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