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Print this Recipe    Broccoli Stirfry

Broccoli and Tofu in Spicy Almond Sauce

1/2 c. hot water
1/2 c almond or peanut butter
1/4 c cider vinegar
2 T tamari sauce
2 T blackstrap molasses
2 teaspoons cayenne

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
2 minced scallions

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.

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