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1
-----------TheSauce-----------.
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2
In a small saucepan, whisk together the peanut butter and hot water until uniform in consistency.
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3
Whisk in the remaining ingredients.
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4
Set aside.
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5
-------TheSaute-------------.
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6
Cut off the bottom half-inch of the broccoli stems.
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7
Shave off the tough outer skins of the stalks with a sharp paring knife or a vegetable peeler.
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8
Cut the stalks diagonally into thin slices.
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9
Coarsely chop the flowerettes.
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10
Set aside.
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11
Begin heating the large skillet.
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12
When it is hot add 1 tbsp of the oil.
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13
Add half the garlic.
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14
Salt lightly.
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15
Saute over medium heat for 1 minute, then add the tofu chunks.
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16
Turn the heat up a little, and stir-fry the tofu for 5-8 minutes.
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17
Transfer it, including whatever liquid it might have expressed, to the saucepanful of peanut sauce.
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18
Mix together gently.
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19
Wipe the skillet with a paper towel, and return it to the stove to begin heating once again.
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20
Add the remaining garlic.
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21
Salt lightly.
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22
Add the onions, and some black pepper.
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23
Saute, stirring frequently, over medium heat, until the onions are soft.
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24
On another burner, begin heating the peanut-tofu sauce on a low heat.
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25
It shouldn't actually cook-it only needs to be warmed through.
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26
Add the broccoli and the chopped peanuts to the skillet.
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27
Add 2-3 tbsp tamari and stir-fry over medium-high heat until the broccoli is bright green and just tender.
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28
Pour the heated peanut sauce over the saute.
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29
Toss everything gently until everything is coated with everything else.
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30
Serve over long-grained white or brown rice (basmati is good).
