This vibrant stir-fry combines firm tofu and crisp-tender broccoli in a deeply flavorful, spicy almond sauce. The richness of the almond butter is balanced by tangy cider vinegar and the earthy sweetness of blackstrap molasses, creating a complex flavor profile that is both comforting and exciting. Fresh ginger, garlic, and onions provide an aromatic base, while toasted cashews add a delightful crunch. The adjustable heat from cayenne pepper allows you to customize the spice level to your preference. This dish is a perfect weeknight dinner that is quick to prepare yet feels special enough for guests. Serve it over steamed rice or noodles for a complete, satisfying meal that highlights fresh vegetables and plant-based protein.
Broccoli and tofu in spicy almond sauce
Description
This vibrant stir-fry combines firm tofu and crisp-tender broccoli in a deeply flavorful, spicy almond sauce. The richness of the almond butter is balanced by tangy cider vinegar and the earthy sweetness of blackstrap molasses, creating a complex flavor profile that is both comforting and exciting. Fresh ginger, garlic, and onions provide an aromatic base, while toasted cashews add a delightful crunch. The adjustable heat from cayenne pepper allows you to customize the spice level to your preference. This dish is a perfect weeknight dinner that is quick to prepare yet feels special enough for guests. Serve it over steamed rice or noodles for a complete, satisfying meal that highlights fresh vegetables and plant-based protein.Ingredients
Directions
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In a small saucepan, whisk together the almond butter and hot water until smooth and uniform. Whisk in the cider vinegar, 2 tablespoons of tamari sauce, blackstrap molasses, and cayenne pepper. Set the sauce aside.
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Pat the tofu cubes dry with paper towels. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add half of the ginger and half of the garlic, stir-frying for 30 seconds until fragrant.
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Add the tofu cubes to the wok. Stir-fry for 5-8 minutes, turning occasionally, until the tofu is golden brown on most sides. Remove the tofu from the wok and set aside.
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Wipe the wok clean if necessary, or use a new skillet. Add 2 tablespoons of oil over medium-high heat. Add the remaining ginger and garlic, stir-frying for 30 seconds.
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Add the sliced onions and stir-fry for about 5 minutes until softened and slightly caramelized. Add the broccoli florets, cashews, and the remaining 2-3 tablespoons of tamari sauce. Stir-fry for 3-4 minutes until the broccoli is bright green and crisp-tender.
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Return the fried tofu to the wok. Pour the prepared almond sauce over the mixture. Toss everything gently but thoroughly to coat all ingredients evenly.
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Remove from heat. Stir in the minced scallions. Serve immediately over steamed rice or noodles.
Note
Adjust the amount of cayenne pepper to suit your heat preference. Start with 1 teaspoon and add more if desired.
For a gluten-free version, ensure your tamari sauce is certified gluten-free.
You can substitute almond butter with peanut butter if you are not allergic, though the flavor profile will change slightly.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to prevent the sauce from separating.
Pressing the tofu for 15-20 minutes before cubing helps it absorb less oil and get crispier when fried.
