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Broccoli and Tofu with Peanut Sauce
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| 3/4 c | hot water |
| 3/4 c | Chunky peanut butter |
| 6 Tbs | rice vinegar |
| 3 Tbs | soy sauce |
| 3 Tbs | molasses |
| 1 lb | firm tofu, cut in 1" cubes |
| 1 Tbs or less | oil, (more later) |
| 1 lb | broccoli, cut in pieces, trimmed, stems sliced on the diagonal |
| 2 Tbs | oil |
| 1 large | onion, chopped |
| 2 Tbs | minced ginger |
| 2 Tbs | minced garlic |
| 1/2 tsp | salt, (or less) |
| 2 | green onions, sliced |
Prepare everything so it's ready to go. Start the rice first. Then do all your chopping and mincing up first. Make the peanut sauce and set it aside.
Heat 1 Tbs oil in a large deep skillet over medium high heat. Stir fry the tofu until lightly browned. Remove to a bowl.
Heat the other 2 Tbs oil. Add the onion and stir-fry a few minutes.
Add the broccoli, ginger, garlic, and salt. Stir fry 5 minutes or so, until the broccoli is crisp-tender and bright green. Stir in the tofu and cook another minute. Pour the peanut sauce over it and heat through, just another minute or two. Serve over rice, topped with sliced green onions.
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