Jasmine green tea lends it’s delicate flavor to this marinated tofu dish, along with spicy ginger, vinegar and garlic. Packed full of vegetables, it’s a meal high in fiber and vitamins. Not a tofu fan? Try it with chicken instead, adjusting the cooking time as needed to thoroughly cook the chicken.
Ingredients:
- 2 tablespoons prepared tamarind sauce
- 1 tablespoon finely chopped ginger
- 1 tablespoon jasmine green tea leaves
- 1 tablespoon rice vinegar
- 1 clove garlic, finely chopped
- 1 (14-ounce) package firm tofu, drained and patted dry, cut into 1-inch chunks
- 2 tablespoons peanut or canola oil
- Tamari, to taste
- 2 packed cups broccoli florets
- 1/2 cup chopped fresh mushrooms
- 1 medium red bell pepper, cored, seeded, and chopped
- 1/2 large red onion, sliced
- 1 tablespoon toasted sesame oil
Directions:
- Put tamarind sauce, ginger, tea leaves, rice vinegar and garlic into a container with a tight fitting lid. Add tofu and toss well. Refrigerate, shaking the container occasionally to distribute the marinade, for 12 hours or overnight.
- Heat 1 tablespoon of the oil in a large skillet over medium high heat. Drain tofu and reserve marinade. Add tofu and tamari and cook, stirring almost constantly, until tofu is very hot throughout, 5 to 7 minutes. Transfer to a bowl and set aside.
- Heat remaining 1 tablespoon oil in skillet. Add broccoli, mushrooms, peppers, onions, tamari and remaining marinade. Cook, stirring frequently, until broccoli is crisp-tender and pan juices have evaporated, 5 to 7 minutes. Return tofu to skillet and toss gently to combine. Drizzle with sesame oil and serve.
