THE SAUCE:

1/2 c. peanut butter
1/2 c. hot water
1/4 c. cider vinegar
2 tbsp. soy sauce
2 tbsp. blackstrap molasses
1/4 - 1/2 tsp. cayenne pepper

THE SAUTE:

1 bunch fresh broccoli, cut up
3 tbsp. peanut oil
4 cloves garlic, minced
1 lb. tofu, cut in sm. cubes
2 c. thinly sliced onions
2-3 tbsp. soy sauce
2 minced scallions
2 tbsp. ginger
1 c. coarsely chopped peanuts

In a small saucepan, whisk together the peanut butter and the hot water until smooth. Stir in the remaining sauce ingredients and set aside. In a wok or large skillet, saute half of the ginger and half of the garlic in a tablespoon of oil for about 1 minute. Add the tofu and stir-fry for 5-8 minutes. Add this to the peanut sauce mixture and set aside.

Reheat the wok and add the remaining oil. Add the rest of the ginger and garlic and the onions. Grind in some fresh black pepper. Saute until the onions are soft. Add the cut up broccoli and the peanuts and continue to stir-fry (about 5 minutes or until the broccoli is bright green and tender).

Warm the tofu-peanut sauce mixture, then pour it over and saute 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" which feels gritty or 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.