1/2 c hot water 1/2 c almond or peanut butter 1/4 c
cider vinegar 2 T tamari sauce 2 T blackstrap molasses
1/4 c cayenne
Saute:
1 lb broccoli 2 tsp ginger 4 cloves garlic 1 lb
tofu, cubed 2 c onion, thinly sliced 1 c chopped
cashews 23 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.
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. Shared by
Richard Darsie
