Broccoli and Tofu with Spicy Peanut Sauce

Adapted from Mollie Katzen's The Enchanted Broccoli Forest and I don't change much



1 container firm or extra firm tofu
2 bunches of broccoli, chopped
2 cups or less of sliced onions
4 cloves of garlic
2 T chopped fresh ginger
1 cup chopped peanuts
1/2 cup peanut butter. Dad would make it one whole cup
2 T cider vinegar
2 T molasses, or any sweetener you have handy
4 T soy sauce
cayenne pepper, salt
canola oil- The original recipe used peanut oil, it stir fries hotter, but I never buy that.

Dry tofu on paper towels and dice tofu into 1/2 inch cubes.
Mince ginger and garlic and set aside.
Make sauce- combine peanut butter, 1/2 cup water, 2 T soy sauce, molasses, vinegar, and hot pepper to taste and heat until the peanut butter combines smoothly.

Add one T of oil in wok or large saute pan and saute half of the garlic and ginger with a few shakes of salt. After one minute, turn the heat up, add tofu and stir fry for 5 minutes.  Add tofu to peanut sauce pan.

Wipe out wok, add 2 T oil, and add the remaining ginger and garlic. Saute for one minute with a bit of salt, add onions and cook for a few more minutes, add peanuts and broccoli and stir fry for about 5 minutes until the broccoli turns bright green. Add soy sauce and stir through. Add peanut sauce and toss gently. Serve over rice.