Tofu and Broccoli with Peanut Sauce
This recipe can be produced from what are virtually staples in the pantry and refrigerator, onions, broccoli, tofu, and peanut butter.

Sauce:
1/2 cup natural peanut butter
3/4 cup hot water
1/4 cup cider vinegar
2 tablespoons tamari or soy sauce
2 tablespoons molasses
1/2 teaspoon crushed red pepper
Stir-Fry:
4 teaspoons canola oil, divided
4 teaspoons finely minced garlic, divided
2 teaspoons finely minced gingerroot, divided
1 lb firm tofu, cubed
2 onions, chopped
freshly ground black pepper, to taste
1 lb broccoli, cut into small flowerets, stems thinly sliced
1 cup raw peanuts, chopped
2 tablespoons tamari or soy sauce
1/4 cup minced scallions

To make the sauce, in a small saucepan, whisk together the peanut butter and hot water. Add the remaining sauce ingredients, combining them thoroughly. Set the sauce aside.

To make the stir-fry, heat a wok or large skillet, preferably one with a nonstick surface. Add 2 teaspoons of the oil, then 2 teaspoons of the garlic and 1 teaspoon of the gingerroot. Stir-fry the ingredients for 30 seconds. Add the tofu, and stir-fry it over high heat for 5 minutes.

Transfer the contents of the wok to the saucepan containing the peanut sauce. Mix the ingredients gently, and set the pan aside.

Wipe out the wok and add the remaining 2 teaspoons of the oil, the remaining 2 teaspoons garlic, the remaining 1 teaspoon of the gingerroot, the onions, and black pepper. Stir-fry the ingredients over medium-high heat for 3 to minutes or until they are soft.

Add the broccoli and chopped peanuts to the wok along with the tamari or soy sauce. Stir-fry over medium-high heat for 5 minutes or until the broccoli is tender-crisp. Remove the pan from the heat.

Gently heat the saucepan with the tofu and peanut sauce, and pour it over the contents of the wok or skillet. Add the scallions, and toss the ingredients gently to combine them. Serve the stir-fry with cooked rice.