Recipe: Broccoli and Tofu in Spicy Peanut Sauce

BROCCOLI AND TOFU IN SPICY PEANUT SAUCE

PART ONE - THE SAUCE:
1/2 cup peanut butter
1/2 cup hot water
1/4 cup cider vinegar
2 Tbsp. tamari sauce
2 Tbsp. blackstrap molasses
1/4 tsp cayenne (or to taste)
PART 2 - THE SAUTE:
1 (1 lb.) bunch fresh broccoli
3 tbsp. peanut oil, divided use
2 tsp. freshly-grated ginger root, divided use
4 medium cloves garlic, divided use
1 lb. tofu, cut into small cubes
a few dashes of salt
2 cups thinly sliced onion
1 cup coarsely-chopped raw peanuts
2 to 3 Tbsp. tamari sauce
2 freshly-minced scallions
TO SERVE:
hot cooked rice
additional tamari (optional)
hot sauce (optional)
additional chopped peanuts(optional)

TO PREPARE THE SAUCE:
In small saucepan, whisk together peanut butter and hot water until you have a uniform mixture. Whisk in remaining sauce ingredients for the sauce and set aside.

TO PREPARE THE SAUTE:
Cut off the bottom half-inch of the broccoli stems. Shave off the tough outer skins of the stalks with a sharp paring knife or a vegetable peeler. Cut the stalks diagonally into thin slices. Coarsely chop the flowerettes. Set aside.

Begin heating the wok (or a large, heavy skillet). When it is hot add 1 tablespoon of the peanut oil. Add half the ginger and half the garlic. Salt lightly. Saute over medium heat for 1 minute.

Add the tofu chunks. Turn the heat up a little and stir-fry the tofu for 5-8 minutes. Transfer it, (including whatever liquid it might have expressed, to the saucepanful of peanut sauce. Mix together gently.

Wipe the wok with a paper towel, and return it to the stove to begin heating once again. Add the remaining 2 tbsp. of oil to the hot wok, and follow suit with the remaining ginger and garlic. Salt lightly. Add the onions, and grind in some fresh black pepper. Saute, stirring frequently, over medium heat, until the onions are soft (about 5 minutes).

On another burner, begin heating the peanut-tofu sauce on a very low flame. It shouldn't actually cook - it only needs to e warmed through.

Add the broccoli and chopped peanuts to the wok. Add 2-3 tbsp. tamari sauce, and stir-fry over medium-high heat until the broccoli is bright green and just tender (about 5 minutes).

Pour the heated peanut sauce over the saute. Toss gently until everything is coated with everything else. Sprinkle in the minced scallions as you toss.

Serve over rice, and pass around some additional tamari, hot sauce, and even more chopped peanuts, if desired.

Source: The Enchanted Broccoli Forest by Mollie Kantzen