Ingredients Jump to Instructions ↓

  1. 1 garlic clove , finely chopped

  2. 1 tablespoon minced fresh gingerroot

  3. 2 tablespoons prepared tamarind paste

  4. 1 tablespoon rice vinegar

  5. 1 tablespoon jasmine green tea leaves

  6. 1 (14 ounce) package firm tofu , drained and patted dry, cut into 1-inch chunks

  7. 1 tablespoon peanut oil or 1 tablespoon canola oil , more if needed

  8. tamari , to taste

  9. 1/2 cup chopped fresh mushrooms

  10. 1/2 large red onion , sliced

  11. 1 medium red pepper, chopped

  12. 2 cups packed broccoli florets

  13. 1 tablespoon toasted sesame oil

Instructions Jump to Ingredients ↑

  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. 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. 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.


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