Ease of Preparation: Easy
Preparation Time: 15 minutes
Cook Time: 30 minutes each
Yield: 4 servings
16 ozs extra firm tofu
6 Tbsp Hoisen Sauce
6 Tbsp rice wine vinegar
5 Tbsp dark sesame oil
3 tsp edible organic green tea leaves (finely chopped)
2 Tbsp grated ginger
2 cloves garlic (minced)
½ onion thinly sliced
½ yellow bell pepper (small slices)
1 stack celery (washed and chopped medium slices)
2 cups broccoli (chopped chunk)
3 carrots (peeled and round slice) or ½ lb baby carrots
1 cup snapped peas
1 cup cauliflower
Pinch of kosher salt
Pinch of fresh ground pepper
Drain tofu properly, place tofu on a chopping board and set a plate over it then place some heavy book on top to aide in the draining, this will help the tofu to stay firm while searing; about 1 hour. Cut tofu into large 1 inch cubes.
In a medium bowl combine 3 Tbsp hoisen sauce, 3 tsp rice wine, 1 Tbsp ginger, kosher salt, black pepper, sesame oil, garlic, stir well. Add tofu and marinate for about 1 to 2 hours at room temperature. Heat sauce pan with remaining sesame oil (oil must be very hot to sear tofu), add tofu to sear (brown properly) about 4 minutes, turn over and brown again, remove from saucepan.
In a wok add 1 to 2 Tbsp Olive Oil heat slightly then add carrots cook for about 5 minutes then add onions, celery, edible organic green tea, bell pepper, celery, cauliflower, broccoli and snap peas and remaining ginger stir fry add remaining hoisen sauce stir well to incorporate add tofu, stir another 2 to 4 minutes.
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