Sauce:
1/2 c. hot water
1/2 c. Artisana Organic Almond Butter
1/4 c. cider vinegar
2 T. tamari sauce (soy sauce)
2 T. blackstrap molasses
1/4 c. cayenne (this is a HUGE
amount - I use 1-2 tsp.)
1/2 c. hot water
1/2 c. Artisana Organic Almond Butter
1/4 c. cider vinegar
2 T. tamari sauce (soy sauce)
2 T. blackstrap molasses
1/4 c. cayenne (this is a HUGE
amount - I use 1-2 tsp.)
Saute:
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 (soy sauce)
2 minced scallions
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 (soy sauce)
2 minced scallions
PREPARATION:
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: 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, saute remaining ginger & garlic in 2 T. oil.
Add onions and fresh pepper, saute for about 5 min. Add chopped broccoli, cashews and
tamari; stir-fry until broccoli is bright green. Toss saute with sauce, mixing in the minced
scallions as you toss. Serve over rice.
Source: The Enchanted Broccoli Forest
