FBD

Broccoli and Tofu in Spicy Almond Sauce

Stir-fried tofu and broccoli tossed in a bold almond butter sauce with tamari, molasses, and cayenne, served over rice or noodles. A rich vegetarian main dish.

AsianVegetarianIntermediate25 minBy Northstar

Ingredients

Servings
4
  • 0.5 cup hot water
  • 0.5 cup almond butter or peanut butter
  • 0.3 cup cider vinegar
  • 2 tbsp tamari soy sauce
  • 2 tbsp blackstrap molasses
  • 1 tsp cayenne pepper
  • 1 lb broccoli, cut into florets
  • 2 tsp ground ginger
  • 4 clove garlic, minced
  • 1 lb firm tofu, cubed
  • 2 cup onion, thinly sliced
  • 1 cup cashews, chopped
  • 3 tbsp tamari soy sauce
  • 2 scallions, chopped

Instructions

  1. 1

    Whisk almond butter with hot water until smooth. Whisk in vinegar, tamari, molasses, and cayenne. Set sauce aside.

  2. 2

    Stir-fry half the ginger and half the garlic in 1 tbsp oil. Add tofu; stir-fry 5–8 minutes. Mix with almond sauce.

  3. 3

    Wipe wok clean. Sauté remaining ginger and garlic in 2 tbsp oil. Add onions and cook 5 minutes.

  4. 4

    Add broccoli and cook until tender-crisp. Add tofu-sauce mixture and stir to combine.

  5. 5

    Top with cashews and scallions. Serve over rice or noodles.

Tags

asian