Ingredients
- The Sauce: ½ cup unprocessed peanut butter
- ½ cup hot water
- ¼ cup cider vinegar
- 2 tbsp of tamari
- 2 tbsp of blackstrap molasses
- ½ tsp of cayenne pepper
- The Sauté: 1 bunch fresh broccoli
- 3 tbsp of oil
- 8 cloves garlic , minced
- 1 lb tofu , cut into small cubes
- 3 dashes salt
- 2 cups thinly-sliced onions
- 1 cup coarsely-chopped raw peanuts
- 2 -3 tbsp of tamari
Directions:
The Sauce:
In a small saucepan, whisk together the peanut butter and hot water until uniform in consistency
Whisk in the remaining ingredients then set aside
The Sauté:
Cut off the bottom half-inch of the broccoli stems
Shave off the tough outer skins of the stalks with a sharp paring knife or a vegetable peeler
Cut the stalks diagonally into thin slices
Coarsely chop the flowerettes then set aside
Begin heating the large skillet
When it is hot add 1 tbsp of the oil
Add half the garlic
Salt lightly
Sauté over medium heat for 1 minute, then add the tofu chunks
Turn the heat up a little, and stir-fry the tofu for 5-8 minutes
Transfer it, including whatever liquid it might have expressed, to the saucepan of peanut sauce
Mix together gently
Wipe the skillet with a paper towel, and return it to the stove to begin heating once again
Add the remaining garlic
Salt lightly
Add the onions, and some black pepper
Sauté, stirring frequently, over medium heat, until the onions are soft
On another burner, begin heating the peanut-tofu sauce on a low heat
It shouldn’t actually cook-it only needs to be warmed through
Add the broccoli and the chopped peanuts to the skillet
Add 2-3 tbsp tamari and stir-fry over medium-high heat until the broccoli is bright green and just tender
Pour the heated peanut sauce over the sauté
Toss everything gently until everything is coated with everything else
Serve over long-grained white or brown rice.
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