| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetable | 4 | Servings | |
INGREDIENTS
| 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 | tb | Tamari sauce |
| 2 | tb | Blackstrap molasses |
| 1/4 | c | Cayenne (this is a huge amount – I use 1-2 tsp.) |
| 1 | lb | Broccoli |
| 2 | ts | Ginger |
| 4 | Cloves garlic | |
| 1 | lb | Tofu; cubed |
| 2 | c | Onion; thinly sliced |
| 1 | c | Chopped cashews (up to) |
| 3 | tb | Tamari sauce |
| 2 | Minced scallions |
INSTRUCTIONS
SAUCE SAUTE Source: The Enchanted Broccoli Forest 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. DARSIE@ECE.UCDAVIS.EDU (RICHARD DARSIE) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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