Sauce: 1/2 c. hot water
1/2 c. almond butter (original recipe was for peanut butter I use almond cause I’m allergic to peanut)
1/4 c. cider vinegar
2 T. tamari sauce
2 T. blackstrap molasses
1/4 c. cayenne (this is a HUGE amount – I use 1-2 tsp.)
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


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, stirfry
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.