Ingredients

Sauce
1/2 C. hot water
1/2 C. almond butter or peanut butter
1/4 C. cider vinegar
2 Tbsp. tamari soy sauce
2 Tbsp. blackstrap molasses
1 tsp. cayenne
Saute
1 pound broccoli
2 tsp. ginger
4 cloves garlic
1 pound tofu cubed
2 C. onion thinly sliced
1 C. cashews chopped
3 Tbsp. tamari soy sauce
2 scallions chopped

Cooking Instructions

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 Tbls.. Oil. Add tofu chunks, stir fry for 5 8 minutes. Mix with sauce. Wipe wok clean, Saute remaining ginger and garlic in 2 Tbls.. 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 Saute with sauce, mixing in the minced scallions as you toss. Serve over rice.
 
 
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