Green Tea And Tamarind-Marinated Tofu With Vegetables

• 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 1 tablespoon 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

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.

garlic, fresh gingerroot, tamarind paste, rice vinegar, jasmine green tea leaves, firm tofu, peanut oil, tamari, fresh mushrooms, red onion, red pepper, broccoli florets, sesame oil

Taken from www.food.com/recipe/green-tea-and-tamarind-marinated-tofu-with-vegetables-319925 (may not work)