Tofu Broccoli Cashew Peanut Madness!
/I recently borrowed the cookbook From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce. This cookbook is put out by the Fairshare CSA Coalition and features a lot of easy and delicious recipes that can be made from a CSA share. It also includes many helpful hints about how to keep produce fresh throughout the week. I saw this recipe and it looks delicious and easy. Hoping to make it sometime this week!
- 1 T. butter or oil
- 1 large onion, chopped
- 1 clove of garlic, minced
- 1 pound herberd or plain tofu, cubed
- 2 T. tamari or soy sauce, divided
- 1/2-3/4 cup peanut butter, preferably chunky
- 2-3 t. lemon juice
- 1/4 t cumin or more to taste
- hot pepper, minced to taste or powdered cayenne
- 1 medium head broccoli, chopped
- hot, cooked brown rice
- handful of roasted cashews, chopped
- salt to taste
- optional additions: chopped cilantro, a few leaves of wilted kale or chard, chopped cucumber
- Heat butter or oil in skillet. Add onion, garlic, and hot pepper (if using) and saute until soft.
- Add tofu and 1 T. tamari or soy sauce and saute until brown. Remove from pan.
- In the same pan, mix peanut butter, lemon juice, remaining T. of tamari/soy sauce, cumin, cayenne (if using), and a pinch of salt. Thin with up to 1 cup of water to get a gravy-like consistency. Stir in tofu mixture.
- Steam broccoli. Saute greens (if using).
- Serve sauce over broccoli and brown rice, topped with cashews, cilantro (optional), and cucumber (optional).