Broccoli and Tofu in Spicy Peanut Sauce

Sauce:

• 50ml hot water
• 2 heaped tablespoons crunchy peanut butter
• 25ml cider vinegar
• 2 tablespoons tamari sauce
• 2 tablespoons blackstrap molasses
• 1 teaspoon cayenne pepper

Other ingredients:

• 4 cloves garlic, minced
• 2 packs tofu, cubed
• 1kg broccoli, chopped
• 2 onions, thinly sliced
• 100g roasted cashews, chopped
• 2 tablespoons tamari sauce
• 2 spring onions, finely chopped

Method:

1. In small saucepan, whisk together peanut butter and hot water until you have a uniform mixture.
2. Whisk in remaining sauce ingredients and set aside.
3. Stir-fry half the ginger and half the garlic in 2 tbsps of oil.
4. Add the tofu chunks and stir-fry for 6-8 minutes until chunks are browned on all sides.
5. Mix with the sauce.
6. Wipe wok clean and saute the remaining ginger & garlic in 1 tbsp oil.
7. Add the onions and saute for about 5 mins.
8. Add chopped broccoli, cashews and tamari; stir-fry until broccoli is bright green.
9. Pour in the tofu and sauce and add the spring onions.
10. Heat for 1 minute and serve immediately over rice.

Serves 4