Name: Broccoli and Tofu in Spicy Almond Sauce
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

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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