Broccoli & Tofu with Peanut Sauce

Sounds strange - tastes good.  Give it a try...  I thought it was a nice change-up in the weeknight dinner line-up, and only takes about 35 minutes to prepare.  You can make it as spicy (or not spicy) as you like depending on the cayenne amount.  This recipe comes right out of Mollie Katzen's "Enchanted Broccoli Forest".

1 lb. broccoli

1-2 Tab. canola or peanut oil

2 c. onion, chopped

1 Tab. ginger, grated with microplane

4 cloves garlic, minced

3/4 tsp. salt

1 lb. firm tofu (I used sprouted tofu, but whatever...), cut to 1" cubes

2 green onions, minced

Spicy Peanut Sauce (recipe follows)

1 c. peanuts, lightly toasted, coarsely chopped

Peanut Sauce:

3/4 c. good peanut butter

3/4 c. hot water

6 Tab. vinegar (rice or cider)

3 Tab. soy sauce

3 Tab. blackstrap molasses

cayenne to taste

Put some rice up to cook.  You'll serve this dinner over it.

Trim and discard tough ends of broccoli stems.  Shave off tough skins on the stalks with peeler.  Cut stalks diagonally into thin slices.  Coarsely chop the florets.  Prep all of the other ingredients before starting to cook.

Heat large skillet or wok.  After 1 minute on high heat, add oil and onion.  Cook for about 2 minutes on high heat.  Add broccoli, ginger, garlic, and salt.  Continue to stir-fry over high heat about 5 minutes, or until the broccoli is bright green and just tender.  Stir in the tofu and scallions.  Cook a few more minutes.  Add the peanut sauce, stirring until well coated.  Serve immediately over rice, topped with toasted peanuts.