Green Tea and Tamarind-Marinated Tofu with Vegetables
- 2 tablespoons prepared tamarind sauce
- 1 tablespoon finely chopped fresh ginger
- 1 tablespoon jasmine green tea leaves
- 1 tablespoon rice vinegar
- 1 clove garlic, finely chopped
- 1 (14.0-ounce) package firm tofu, drained and patted dry, cut into 1-inch chunks
- 2 tablespoons peanut or canola oil
- Tamari, to taste
- 2 cups broccoli florets, packed
- 1/2 cup chopped fresh mushrooms
- 1 red bell pepper, seeded and chopped
- 1/2 large red onion, sliced
- 1 tablespoon toasted sesame oil
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.
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- 2 tablespoons prepared tamarind sauce
- 1 tablespoon finely chopped fresh ginger
- 1 tablespoon jasmine green tea leaves
- 1 tablespoon rice vinegar
- 1 clove garlic, finely chopped
- 1 (14.0-ounce) package firm tofu, drained and patted dry, cut into 1-inch chunks
- 2 tablespoons peanut or canola oil
- Tamari, to taste
- 2 cups broccoli florets, packed
- 1/2 cup chopped fresh mushrooms
- 1 red bell pepper, seeded and chopped
- 1/2 large red onion, sliced
- 1 tablespoon toasted sesame oil