Recipe by VegSocialWorker
From the Whole Foods website. The websites reminds you that the tea leaves contain caffine.
Top Review by 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.
- 1 garlic clove, finely chopped
- 14.79 ml minced fresh gingerroot
- 29.58 ml prepared tamarind paste
- 14.79 ml rice vinegar
- 14.79 ml jasmine green tea leaves
- 396.89 g package firm tofu, drained and patted dry, cut into 1-inch chunks
- 14.79 ml peanut oil or 14.79 ml canola oil, more if needed
- tamari, to taste
- 118.29 ml chopped fresh mushrooms
- 1 large red onion, sliced
- 1 medium red pepper, chopped
- 473.18 ml packed broccoli florets
- 14.79 ml toasted sesame oil
Directions See How It's Made
- 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.
- 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.
- 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.