Broccoli & Tofu

2 servings

• 1/4 cup peanut butter, unprocessed
• 1/4 cup hot water
• 2 Tablespoons cider vinegar
• 1 Tablespoon tamari
• 1 Tablespoon blackstrap molasses
• 1/4 teaspoon crushed red pepper
• 1/2 pound chopped fresh broccoli
• 3 to 4 Tablespoons Vegetable Broth,
     and a spritz of vegetable spray
• 1 teaspoon grated fresh ginger root
• 2 cloves minced garlic
• 1/2 pound firm tofu, cut into small cubes
• 1 cup thinly sliced onion
• 1/2 cup raw Virginia peanuts,
     coarsely chopped
• 1 1/2 Tablespoons tamari
• 1 minced fresh scallions
• 2 cups cooked brown rice

1.In small saucepan, whisk together peanut butter & hot water until uniform. Whisk in vinegar, tamari, molasses, cayenne. Set aside. Start cooking Rice.

2.Heat wok, add 2 Tbs Broth. Add 1/2 the ginger & 1/2 the garlic, salt lightly, saute over medium heat 1 minute; add tofu. turn heat up a little and stir-fry 5-8 min. Transfer it to saucepanful of peanut sauce. Mix gently.

3.Wipe wok out & heat again. Add remaining broth, ginger & garlic, salt lightly. Add onions & pepper, saute over med. heat til soft (5 min.).

4.Steam chopped broccoli 5 min. On another burner, begin heating peanut-tofu mixture on very low flame.

5.Add broccoli & chopped peanuts to wok, add tamari sauce and stir-fry over med-heat until tender (about 5 min).

6. Pour heated peanut-tofu sauce over the saute. Toss gently and sprinkle with the minced scallion as you toss.

Serve over rice. Have a side dish to cool the mouth Yogurt.

Bon appetit!