Green Tea and Tamarind-Marinated Tofu With Vegetables |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
1 garlic clove, finely chopped |
1 tablespoon minced fresh gingerroot |
2 tablespoons prepared tamarind paste |
1 tablespoon rice vinegar |
1 tablespoon jasmine green tea leaves |
1 (14 ounce) package firm tofu, drained and patted dry, cut into 1-inch chunks |
1 tablespoon peanut oil or 1 tablespoon canola oil, more if needed |
tamari, to taste |
1/2 cup chopped fresh mushrooms |
1/2 large red onion, sliced |
1 medium red pepper, chopped |
2 cups packed broccoli florets |
1 tablespoon toasted sesame oil |
Directions:
1. Place garlic, ginger, tamarind sauce, rice vinegar and tea leaves in a container with a tight fitting lid. Add tofu cubes and toss well. Marinate all day or overnight, shaking the container occasionally to distribute the marinade.
2. Heat the oil in a large skillet over medium-high heat. Drain the tofu and reserve the marinade. Add tofu and tamari to taste to hot oil and cook, stirring almost constantly for 5 to 7 minutes, or until tofu is very hot. Transfer to a bowl and set aside.
3. Add additional oil to the hot skillet if needed, followed by the vegetables and remaining marinade. Again, season to taste with tamari. Cook for 5 to 7 minutes, stirring frequently, or until broccoli is crisp-tender and pan juices have evaporated. Return tofu to skillet and toss to combine. Drizzle with sesame oil and serve.
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