Ingredients:
1 cup peanut butter
1 cup hot water
1/2 cup apple cider vinegar
1 tablespoon tamari
1 tablespoon molasses, plus
1 teaspoon molasses
1 pinch cayenne
1/4 cup soya oil
3 cups water
1/4 cup turbinado sugar
1 1/2 teaspoons garlic powder
1 1/2 tablespoons onion powder
2 teaspoons curry powder
2 tablespoons nutritional yeast
1 1/2 teaspoons salt
1 (14 ounce) packages firm tofu or 1 (14 ounce) packages extra firm tofu
4 cups broccoli florets
1 medium onions, sliced
1 garlic cloves, minced
1 medium red bell peppers, sliced
1 -3 slice fresh ginger, julienned
2 tablespoons peanut oil
chopped peanuts ( to garnish)
cooked basmati rice
Directions:
Combine marinade ingredients in a bowl.
Cube tofu and add to marinade; allow to sit for 30 minutes.
Combine sauce ingredients except for oil; set aside.
In a medium skillet, saute the vegetables and ginger in oil.
Gradually stir in the marinated tofu cubes.
Top with the peanut sauce, and serve over basmati rice.
Garnish with chopped peanuts.
Servings: 4
Time preparation: 30 min.
Time total: 50 min.