Broccoli and tofu in spicy almond sauce
Broccoli and Tofu in Spicy Almond Sauce recipeThis article was published by: Matthew
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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.
Reference: Broccoli and tofu in spicy almond sauce
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