Green Tea And Tamarind Marinated Tofu With Vegetables Recipes

GREEN TEA AND TAMARIND-MARINATED TOFU WITH VEGETABLES

Steps:

• 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.
• 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.
• 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.

GREEN TEA SAUTEED VEGETABLES

Steps:

• Heat the oil in a wok or large pan over medium-high heat.
• Add chile pepper, lemon zest and tea leaves and saute till fragrant (about 1 minute).
• Add the broccoli and squash and stir-fry about 2 minutes.
• Add the brewed tea and bell pepper and season with salt and pepper to taste.
• Simmer until most of the liquid evaporates (about 1 minute).
• Serve immediately.

TAMARIND TOFU WITH VEGETABLES AND SOBA

Steps:

• Break open tamarind pods and scoop out flesh into a large bowl. Cover with hot water and let soften, about 1 hour. Push softened tamarind through a sieve with the back of a spoon to extract pulp, discarding seeds and tough fibers. Measure out a 1/2 cup of tamarind pulp; set aside.
• Slice tofu crosswise into 6 rectangles. Cut rectangles in half into 12 squares. Cut squares in half diagonally to make 24 triangles. Layer tofu on paper towels, pressing to extract excess liquid, about 30 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Toss tofu triangles with 2 tablespoons peanut oil; arrange on baking sheet.
• Bake in the preheated oven until golden brown, 45 to 60 minutes.
• Combine peanuts and sesame seeds in a large skillet or wok over medium heat; toast until fragrant, about 1 minute. Transfer to a bowl.
• Heat 1 1/2 teaspoon peanut oil in the same skillet over medium-high heat. Add cucumber, carrots, green onions, and red bell pepper; saute just until crisp-tender, about 2 minutes. Transfer to a bowl.
• Heat remaining 1 1/2 teaspoon peanut oil in the same skillet over medium heat. Add garlic; cook and stir until fragrant, about 30 seconds. Add tamarind pulp, orange juice, rice vinegar, soy sauce, ginger, sugar, and red pepper flakes; simmer until sauce is combined, about 3 minutes.
• Stir baked tofu triangles, peanuts, and sesame seeds into the sauce. Fold in cucumber mixture.
• Fill a large pot with water and bring to a boil. Add light and dark soba noodles; cook, stirring occasionally, under tender, about 3 minutes. Drain. Transfer to a large bowl. Top with tofu and cucumber mixture.