by Nancy Nicole
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Photo by Nancy Nicole
Nancy Nicole's Notes:
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4 cups
Unsweetened ginger tea
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1/4 cup
Almond butter (smooth)
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a few dashes
cayenne powder
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1 Tblsp.
Tamari soy sauce
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salt and fresh ground black pepper to taste
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3 Tblsp.
Olive oil
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7 oz.
firm tofu, drained and cubed
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2 large
Red shallots, finely chopped
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2 cups
Broccoli, chopped
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1 cup
fresh asparagus, chopped
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slivered almonds and chopped parsley to garnish (optional).
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Heat strained ginger tea to a simmer. Turn off heat and whisk in almond butter. Add cayenne, tamari and season to taste. Set aside.
Ask the hotline about this step!Heat oil in a large skillet. Add tofu and saute over medium high heat until at least 2 sides of most cubes are lightly browned. Add shallots, broccoli and asparagus. Saute another 5 minutes, or until vegetables are just tender.
Ask the hotline about this step!Add vegetables to broth and heat gently through. Garnish with slivered almonds and parsley, if desired.
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Aki Kamozawa and H. Alexander Talbot are the founders of the culinary consulting business Ideas in Food.
