How to make it

  • In small saucepan, whisk together almond butter and hot water until you have a uniform mixture. Whisk in remaining sauce ingredients and set aside.
  • Sauté: Stir-fry half the ginger and half the garlic in 1 tablespoon oil. Add the tofu chunks, stir-fry for 5-8 minutes. Mix with the sauce and sauté for a minute or two more, then remove and set aside.
  • Wipe the wok clean (optional), then sauté the remaining ginger and garlic in 2 tablespoons oil. Add the onions and fresh pepper; sauté for about 5 minutes. Add chopped broccoli, cashews and soy sauce; stir-fry until broccoli is bright green.
  • Toss the sauté with sauce and tofu, mixing in the minced scallions as you toss. Once mixed, you're done.
  • Serve over rice.
  • (Note: You can replace the broccoli with snow peas and the peanut butter with almond butter.)

Reviews & Comments 1

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    " It was not good "
    sweetjam ate it and said...
    Way to much peanut butter. Maybe cut it in half or by 75%. Tasted just like you threw the peanut butter in the sauce with nothing else. Spice level was good.
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