Broccoli And Tofu In Spicy Almond Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | 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 | T | Tamari sauce |
| 2 | T | Blackstrap molasses |
| 1/4 | c | Cayenne, this is a huge |
| amount – I use 1-2 tsp. | ||
| 1 | lb | Broccoli |
| 2 | t | Ginger |
| 4 | Cloves garlic | |
| 1 | lb | Tofu, cubed |
| 2 | c | Onion, thinly sliced |
| 1 | c | Chopped cashews |
| 2 | up to | |
| 3 | T | Tamari sauce |
| 2 | Minced scallions |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 235
Calories From Fat: 66
Total Fat: 7.8g
Cholesterol: 0mg
Sodium: 2398.7mg
Potassium: 1139.1mg
Carbohydrates: 25g
Fiber: 2.3g
Sugar: 4.6g
Protein: 21.5g