Sauce

• 1/2 cup hot water
• 1/2 cup almond butter
• 1/4 cup cider vinegar
• 2 tablespoons soy sauce
• 2 tablespoons blackstrap molasses
• 1/2 teaspoon cayenne pepper or chili flakes (more or less, to taste)

Sauté

• 1 pound broccoli
• 2 teaspoons ginger
• 4 cloves, garlic
• 1 pound tofu, cubed
• 2 cups onion, thinly sliced
• 1 cup cashews, chopped
• 3 tablespoons soy sauce
• 2 scallions, chopped

Sauce: In small saucepan, whisk together almond butter and hot water until smooth. Whisk in remaining sauce ingredients and set aside.

Sauté: Stir-fry the ginger and garlic in 2 tbsp oil (sesame is great.) Add onions and sauté for about 5 min. Add tofu chunks, stir-fry for 5-8 minutes. Mix with sauce. Add chopped broccoli, cashews and soy sauce; stir-fry until broccoli is bright green. Toss sauté with sauce, mixing in the minced scallions as you toss. Serve over rice.