Emprimir
Correo Electrónico
Add a photoRaciónes: 2
Ingredientes
- 1/2 c. peanut butter
- 1/2 c. warm water
- 1/4 c. cider vinegar
- 2 tbsp. soy sauce
- 2 tbsp. blackstrap molasses
- 1/4 - 1/2 teaspoon cayenne pepper
Direcciones
- In a small saucepan, whisk together the peanut butter and the warm water till smooth. Stir in the remaining sauce ingredients and set aside. In a wok or possibly large skillet, saute/fry half of the ginger and half of the garlic in a Tbsp. of oil for about 1 minute. Add in the tofu and stir-fry for 5-8 min. Add in this to the peanut sauce mix and set aside.
- Reheat the wok and add in the remaining oil. Add in the rest of the ginger and garlic and the onions. Grind in some fresh black pepper. Saute/fry till the onions are soft. Add in the cut up broccoli and the peanuts and continue to stir-fry (about 5 min or possibly till the broccoli is bright green and tender).
- Hot the tofu-peanut sauce mix, then pour it over and saute/fry and toss gently. Sprinkle in the scallions and serve over rice.
- When the sugar lactose in ice cream crystallizes it causes a defect called "sandiness" that feels gritty or possibly sandy in one's mouth.
- Vitamin C enhances the absorption of iron by the body.
- The mouth can perceive temperature, heat (as in peppers), astringency, and texture, as well as flavor.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 169g | |
| Recipe makes 2 servings | |
| Calories 395 | |
| Calories from Fat 268 | 68% |
| Total Fat 32.02g | 40% |
| Saturated Fat 6.15g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1213mg | 51% |
| Potassium 445mg | 13% |
| Total Carbs 17.16g | 5% |
| Dietary Fiber 3.9g | 13% |
| Sugars 4.62g | 3% |
| Protein 15.19g | 24% |
