Healthy Recipes, Stews & Curries

Green Tea and Tamarind-Marinated Tofu with Vegetables

Green Tea and Tamarind-Marinated Tofu with Vegetables


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 canola or peanut 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


1. Put tamarind sauce, ginger, tea leaves, rice vinegar and garlic into a container with a tight fitting lid. Add tofu and toss well.
2. Refrigerate, shaking the container occasionally to distribute the marinade, for 12 hours or overnight.
3. Heat 1 tablespoon of the oil in a large skillet over medium high heat.
4. Drain tofu and reserve marinade. Add tofu and tamari and cook, stirring almost constantly, until tofu is very hot throughout, 5 to 7 minutes.
5. Transfer to a bowl and set aside.
6. Heat remaining 1 tablespoon oil in skillet.
7. Add broccoli, mushrooms, peppers, onions, tamari and remaining marinade.
8. Cook, stirring frequently, until broccoli is crisp-tender and pan juices have evaporated, 5 to 7 minutes.
9. Return tofu to skillet and toss gently to combine. Drizzle with sesame oil and serve.