Green Tea and Tamarind-Marinated Tofu With Vegetables

Ingredients

• 1 garlic clove, finely chopped
• 1 tablespoon minced fresh gingerroot
• 2 tablespoons prepared tamarind paste
• 1 tablespoon rice vinegar
• 1 tablespoon jasmine green tea leaves
• 1 (14 ounce) package firm tofu, drained and patted dry, cut into 1-inch chunks
• 1 tablespoon peanut oil or canola oil, more if needed
• tamari, to taste
• 1/2 cup chopped fresh mushrooms
• 1/2 large red onion, sliced
• 1 medium red pepper, chopped
• 2 cups packed broccoli florets
• 1 tablespoon toasted sesame oil

Directions

1. 1

   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.

2. 2

   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.

3. 3

   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.