Ingredients: |
Ingredients: 1 lb firm tofu
1 lb broccoli
1 to 2 tablespoons peanut or canola oil
2 cups chopped onion
1 tablespoon grated fresh ginger
4 medium cloves garlic, minced
3/4 teaspoon salt
2 scallions, minced
3/4 cup good peanut butter
3/4 cup hot water
6 tablespoons vinegar (rice or cider)
3 tablespoons soy sauce
3 tablespoons blackstrap molasses
cayenne to taste
1 cup coarsely chopped peanuts, lightly toasted (optional)
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Directions: |
Directions:Cut the tofu into 1-inch cubes and place them in a saucepan. Cover the tofu with water. Bring to a boil, lower the heat, and simmer for about 10 minutes. Drain and set aside.
Trim and discard the tough ends of the broccoli stems. Shave off the tough skins of the stalks with a sharp paring knife. Cut the stems diagonally into thin slices. Coarsely chop the florets.
Heat a large wok or skillet. After about a minute, add the oil and onion. Cook for about 2 minutes over high heat. Add the broccoli, ginger, garlic and salt. Continue to stir-fry over high heat for about 5 minutes or until the broccoli is bright green and just tender. Stir in the tofu and scallions. Cook for a few more minutes.
While the vegetables are cooking, mix up the sauce. Place the peanut butter and hot water in a small bowl, and mash together until the mixture is uniform. Whisk in remaining ingredients.
Add the sauce to the vegetables and stir until everything is well coated. Serve immediately over rice, topped with lightly toasted chopped peanuts. |
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