Broccoli and Tofu in Peanut Sauce

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Chop the broccoli, thinly slice the onions, remove the seeds from the tamarind paste. Finely chop the spring onions, chop the cashews. Dice the tofu. Cook the rice. To make the peanut sauce, put the peanut butter into a small saucepan with ½ cup (120 ml/4 fl oz) boiling water and whisk until the mixture is well blended. Whisk in the vinegar, tamari, and tamarind paste and season with cayenne pepper, salt, and freshly ground white pepper. Transfer to a large heatproof bowl and set aside. To make the broccoli and tofu, heat 2 tablespoons of the oil in a deep saucepan or wok over medium heat. Add half of both the (grated) ginger and (crushed) garlic and stir fry for 4–5 minutes, until the garlic is slightly golden. Add the tofu and stir fry for 6–7 minutes. Transfer the mixture to the bowl containing the peanut sauce, mix well, and set aside. Wipe the deep pan or wok, pour in the remaining oil, and warm it over medium heat. Add the remaining (grated) ginger and (chopped) garlic and sauté for 4–5 minutes. Add onions and sauté for about 5 minutes, until the onion is translucent. Add the broccoli, cashews, and tamari and stir fry for about 15 minutes, until the broccoli is tender. Add the peanut sauce and tofu mixture to the pan or wok, mix well to coat the broccoli evenly with the sauce, then season to taste with salt and white freshly ground pepper. Transfer the mixture to a serving plate and top with the scallions. Serve alongside rice.