Ingredients
• 1 large onion, peeled and chopped
• 2 cloves garlic, peeled and chopped
• ½ inch fresh ginger, peeled and chopped
• 1 head of broccoli or a big bunch of kale or collards (or a mixture)
• 1 14-oz. block of firm tofu or chicken
• ¼ cup soy sauce
• ¼ cup molasses
• ½ to 1 cup chunky peanut butter
• 1 tsp. hot sauce
• A handful of raw or roasted, unsalted peanuts, optional
• Peppers for color and added flavor, optional
• Vegetable oil
Instructions
1. Put on rice that to serve this with.
2. Combine the onion, garlic and ginger and set aside.
3. Chop the broccoli, kale or collards into 2-inch pieces and set aside.
4. Cut the tofu into small squares, about an inch or slightly less. Set aside.
5. In a medium-sized mixing bowl, stir together the soy sauce,, molasses, peanut butter and hot sauce. Add the peanuts.
6. Keep adding soy sauce, molasses and hot sauce to the mixture until the combination makes your heart sing. You’ll know when that is.
7. In a big frying pan, preferably an old iron skillet that looks like it belongs in Montana in 1850, heat up enough vegetable oil to cover the bottom of the pan. Do not use olive oil.
8. As soon as the oil starts to spit a little, which happens almost as soon as the heat is turn on to medium high, stir-fry the onions, garlic and ginger for a minute or two, until the onions are translucent.
9. Add the tofu and vegetables. Stir-fry until the vegetable colors look slightly brighter.
Add the sauce concoction and turn the heat down to simmer. If the sauce is too thick, you can add a little water slowly, or even some vegetable bouillon, until the dish is the consistency you want.
Once the rice is cooked and the sauced-up tofu and vegetables are hot enough to burn your mouth, the meal is ready to eat.
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