1/2 c. peanut butter
1/2 c. hot water
1/4 c. cider vinegar
2 tbsp. soy sauce
2 tbsp. apple juice concentrate
3/8 tsp. cayenne pepper

PART II:

1 lb. fresh broccoli
3 tbsp. peanut oil
1/2 tsp. ginger
4 cloves of garlic, minced
1 lb. tofu (cut into cubes)
1 lg. onion, chopped
1 c. chopped peanuts
3 tbsp. soy sauce
2 minced scallions

PART I: In a saucepan, combine peanut butter and hot water. Stir until smooth. Stir in remaining ingredients. Set aside. START MAKING RICE NOW (brown rice is best).

PART II: Cut off the bottom 1/2 inch of the broccoli stems. Shave the skin off the stalks. Chop up the broccoli. In a large, heavy skillet heat up one tablespoon of peanut oil. Add some of the ginger and some of the garlic. After a minute, add the drained tofu chunks. Turn the heat up and fry for about 5 minutes. Transfer this (liquid and all) to the peanut sauce. Gently toss together.

Wipe the frying pan with a paper towel and return it to the stove. Add 2 tablespoons of peanut oil and add the remaining ginger and garlic. Add the onions and grind in some fresh black pepper. Saute - stir a lot, over medium heat, about 5 minutes. Warm the peanut-tofu mixture slightly. Add the broccoli and chopped peanuts to the skillet. Add the rest of the soy sauce and saute over medium heat for five minutes.

Then, pour everything together and sprinkle the scallions over the top. Serve over rice. Serves 5.