From The Enchanted Broccoli Forest, by Mollie Katzen

Serves 4-5 people


1/2 cup good, unprocessed peanut butter

1/2 cup hot water

1/4 cup cider vinegar

2 Tbsp. tamari sauce

2 Tbsp. blackstrap molasses

1/4 – 1/2 tsp cayenne pepper

In a small saucepan, whisk together the peanut butter and the hot water until you have a uniform mixture.  Whisk in the remaining ingredients.  Set aside.

The Sauté

1 bunch of fresh broccoli

3 Tbsp peanut oil

2 tsp. freshly-grated ginger root

4 medium cloves garlic, minced

1 lb tofu, cut into small cubes

a few dashes of salt

2 cups thinly-sliced onion

1 cup coarsely-chopped raw peanuts

2-3 Tbsp. tamari sauce

2 freshly-minced scallions

Cut off the bottom half-inch of the broccoli stems.  Shave off the tough outer skins of the stalks with a sharp paring knife or a vegetable peeler.  Cut the stalks diagonally into thing slices.  Coarsely chop the flowerettes.  Set aside

Begin heating the wok (or a large, heavy skillet).  When it is hot add 1 Tbsp of the peanut oil.  Add half the ginger and half the garlic.  Salt lightly.  Sauté over medium heat for 1 minute, then add the tofu chunks.  Turn the heat up a little, and stir-fry the tofu for 5-8 minutes.  Transfer it, including whatever liquid it might have expressed, to the saucepan full of peanut sauce.  Mix together gently.

Wipe the wok with a paper towel, and return it to the stove to begin heating once again.  Add the remaining 2 Tbsp. of oil to the hot wok, and follow suit with the remaining ginger and garlic.  Salt lightly.  Add the onions, and grind in some fresh black pepper.  Sauté, stirring frequently, over medium heat, until the onions are soft (about 5 minutes).

On another burner, begin heating the peanut-tofu sauce on a very low flame.  It shouldn’t actually cook- it only needs to be warmed through.

Add the broccoli and the chopped peanuts to the wok.  Add 2-3 Tbsp. tamari sauce, and stir-fry over medium-high heat until the broccoli is bright green and just tender (about 5 minutes).  Pour the heated peanut sauce over the sauté.  Toss gently until everything is coated with everything else.  Sprinkle in the minced scallions as you toss.