Tofu and Broccoli with Peanut Sauce

Description
The combination of ingredients in this recipe I have to say is perfect. Really delicious and nutritious. This is a Mollie Katzen recipe.



The Sauce

 * 1/2 cup unprocessed peanut butter
 * 1/2 cup hot water
 * 1/4 cup cider vinegar
 * 2 tablespoons tamari
 * 2 tablespoons blackstrap molasses
 * 1/2 teaspoon cayenne pepper

The Saute

 * 1 (1 lb) bunch fresh broccoli (frozen will do)
 * 3 tablespoons oil
 * 8 cloves garlic, minced
 * 1 lb tofu, cut into small cubes
 * 3 dashes salt
 * 2 cups thinly-sliced onions
 * 1 cup coarsely-chopped raw peanuts
 * 2-3 tablespoons tamari

TheSauce
In a small saucepan, whisk together the peanut butter and hot water until uniform in consistency. Whisk in the remaining ingredients. Set aside.

TheSaute
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 large skillet. When it is hot add 1 tbsp of the oil. Add half the garlic. Salt lightly. Sauté over medium heat for 1 minute, then 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 skillet with a paper towel, and return it to the stove to begin heating once again. Add the remaining garlic.<BR> Salt lightly.<BR> Add the onions, and some black pepper.<BR> Sauté, stirring frequently, over medium heat, until the onions are soft.<BR> On another burner, begin heating the peanut-tofu sauce on a low heat.<BR> It shouldn't actually cook-it only needs to be warmed through.<BR> Add the broccoli and the chopped peanuts to the skillet.<BR> Add 2-3 tbsp tamari and stir-fry over medium-high heat until the broccoli is bright green and just tender.<BR> Pour the heated peanut sauce over the sauté.<BR> Toss everything gently until everything is coated with everything else.<BR> Serve over long-grained white or brown rice (basmati is good).