Thai Broccoli Tofu Stir-Fry - cooking recipe

Ingredients

Peanut Sauce
1 cup peanut butter
1 cup hot water
1/2 cup apple cider vinegar
1 tablespoon tamari
1 tablespoon molasses, plus
1 teaspoon molasses
1 pinch cayenne
Marinade
1/4 cup soya oil
3 cups water
1/4 cup turbinado sugar
1 1/2 teaspoons garlic powder
1 1/2 tablespoons onion powder
2 teaspoons curry powder
2 tablespoons nutritional yeast
1 1/2 teaspoons salt
1 (14 ounce) package firm tofu or (14 ounce) package extra firm tofu
Vegetables
4 cups broccoli florets
1 medium onion, sliced
1 garlic clove, minced
1 medium red bell pepper, sliced
1 -3 slice fresh ginger, julienned
2 tablespoons peanut oil
chopped peanuts (to garnish)
cooked basmati rice

Preparation

Combine marinade ingredients in a bowl.
Cube tofu and add to marinade; allow to sit for 30 minutes.
Combine sauce ingredients except for oil; set aside.
In a medium skillet, saute the vegetables and ginger in oil.
Gradually stir in the marinated tofu cubes.
Top with the peanut sauce, and serve over basmati rice.
Garnish with chopped peanuts.