Broccoli & Tofu Stir Fry with Peanut Sauce

For Stir Fry:

• 2 tbsp of olive or avocado oil, divided
• 2 scallions minced, both green and white parts
• 1 lb extra-firm tofu, drained and chopped into 1-inch cubes
• 1 lb broccoli, trimmed and chopped into bite-sized pieces
• 1 tbsp grated fresh ginger
• 4 medium garlic cloves, minced
• ¾ tsp salt

For Spicy Peanut Sauce:

• ¾ cup natural creamy peanut butter
• ¾ cup hot water
• 6 tbsp rice or cider vinegar
• 3 tbsp low-sodium soy sauce
• 1 tbsp maple syrup
• Cayenne pepper to taste

For topping:

• 1 cup coarsely chopped peanuts (optional)

For serving:

• Brown rice or whole wheat pasta

1. To make the sauce: Whisk the hot water and peanut butter in a small bowl and add the remaining ingredients. Set aside.
2. Place a large wok or skillet over medium-high heat. Add 1 tbsp of oil, then add scallions to the pan and cook for about 2 minutes. Add tofu and stir fry until it begins to turn golden, about 2-3 minutes. Remove scallions and tofu from heat and set aside on a plate.
3. Add remaining tbsp of oil to wok. Add broccoli, ginger, garlic and salt. Stir-fry for an additional 5-7 minutes, until broccoli is bright green and lightly charred.
4. Add in the tofu/scallion mixture to the broccoli and cook for a few more minutes. Add the sauce and mix well. Serve immediately, over brown rice or whole wheat pasta.