Green Tea And Tamarind Marinated Tofu With Vegetables Recipes

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.

Steps:

• Wrap the slices of tofu in a clean dish towel. Place on a cutting board and set another cutting board on top. Place a can of tomatoes or the equivalent on top of the cutting board to weigh down the board. Leave 20 minutes.
• Mix together the sesame oil, soy sauce, mirin, rice vinegar, ginger and sugar in a wide bowl. Set the pressed tofu in the mixture, turn the slices over and leave to marinate 30 minutes.
• Remove the tofu from the marinade, and pat dry with a paper towel.
• Spread one piece of bread with mustard, and top with a mound of salad greens. Lay the tofu slices over the greens in a single layer. Lay the tomato slices over the tofu in a single layer. Top the tomatoes with the avocado slices. Stir together the mayonnaise and wasabi, and spread over the remaining piece of bread. Top the sandwich, press down firmly, cut in half and serve. Alternately, wrap in plastic, refrigerate and serve later.

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.

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.