Ingredients
Sauce:
* 1/2 c. hot water
* 1/2 c. almond butter (original recipe was for peanut butter)
* 1/4 c. cider vinegar
* 2 T. tamari sauce
* 2 T. palm sugar
Saute:
* 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
Method
Sauce:
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.