Ingredients
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1 lb firm tofu (that has been frozen, thawed, pressed and cut into chunks)
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1 lb broccoli
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1 1/2 tablespoons peanut oil or 1 1/2 tablespoons canola oil
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1 tablespoon fresh ginger
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4 garlic cloves, minced
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2 tablespoons soy sauce
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3/4 teaspoon salt
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2 scallions, minced
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1/2 cup peanut butter
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1/2 cup hot water
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6 tablespoons cider vinegar
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2 tablespoons soy sauce
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3 tablespoons honey
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2 cups onions
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red chili pepper flakes (to taste)
Instructions
- For the Sauce: Place peanut butter and water in a sauce pan, heat on low heat and whisk until mixture is uniform.
- Add vinegar, honey, soy sauce and red chili flakes.
- Set aside.
- In a wok, heat half the oil, half the ginger, and half the garlic.
- When hot, add tofu and stir fry for a few minutes.
- Add tofu to sauce and set aside.
- To wok add the rest of the oil, ginger, garlic, and onion.
- When hot add the broccoli (which should be chopped into manageable bits, including the stems) and stir fry a few minutes.
- Add the soy sauce and stir fry until broccoli is just tender and bright green.
- Add sauce to broccoli and stir until everything is coated with sauce.
- Serve immediately over steamed rice.
- Top with lightly toasted chopped nuts and scallions.