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Green Tea and Tamarind-Marinated Tofu with Vegetables

Serves 2
Time 12 hr 15 min
This fragrant, colorful dish combines marinated tofu with a variety of vegetables. Marinate the tofu the day before and dinner comes together quickly when you're ready to cook. Serve with brown rice.
Ingredients
  • 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
Method

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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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