Green Tea and Tamarind-Marinated Tofu With Vegetables

VegSocialWorker's Note:

From the Whole Foods website. The websites reminds you that the tea leaves contain caffine.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 6

• 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
• ½ cup chopped fresh mushrooms
• ½ 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.

Reviews

[Maito]

We thought this was good, but aren't sure why it wasn't more flavorful and a home run for us with all our favorite ingredients. I used shiitake mushrooms and decaff green tea. This served two as a main dish with brown rice.

[AmandaInOz]

Excellent recipe packed with flavour! I marinated the tofu overnight, and I used lemongrass and lemon myrtle green tea leaves instead of the jasmine because that's what I had on hand. The lemongrass really heightens the tamarind. For the fresh mushrooms, I went with enokis, and I used rice bran oil in place of the peanut for stir frying. Healthy and satisfying. Thanks AJO!