Broccoli and Tofu in Spicy Almond Sauce Recipe


Sauce: 1/2 c. hot water
1/2 c. almond butter (original recipe was for peanut butter I use almond cause I'm allergic to peanut)
1/4 c. cider vinegar
2 T. tamari sauce
2 T. blackstrap molasses
1/4 c. cayenne (this is a HUGE amount - I use 1-2 tsp.)
Sauté: 1 lb. broccoli
2 tsp. ginger
4 cloves garlic
1 lb. tofu, cubed
2 c. onion, thinly sliced
1 c. chopped cashews
2-3 T. tamari sauce
2 minced scallions


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

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