When it comes to dinner time, it can be a trying task to come up with meals to please everyone. If your family is like most, each person has their own particular tastes with noted favorites, definitive dislikes and even the occasional non-starter (brussel sprouts, anyone?).
The problem can become bigger when faced with the even more complicated issue of varying diets. After all, not everyone is an easy-to-please omnivore.
Here are two very different recipes from Whole Foods Market featuring creative uses of tea that are a terrific way to continue to celebrate National Tea Month. One caters especially to the vegan and vegetarian crowd, while the other is a meat lover’s dream come true.
Green Tea and Tamarind-Marinated Tofu with Vegetables
Ingredients:
- 2 tablespoons prepared tamarind sauce
- 1 tablespoon finely chopped ginger
- 1 tablespoon jasmine green tea leaves
- 1 tablespoon rice vinegar
- 1 clove garlic, finely chopped
- 1 (14 ounce) package firm tofu, drained and patted dry, cut into 1-inch chunks
- 2 tablespoons peanut or canola oil
- Tamari, to taste
- 2 packed cups broccoli florets
- 1/2 cup chopped fresh mushrooms
- 1 medium red bell pepper, cored, seeded, and chopped
- 1/2 large red onion, sliced
- 1 tablespoon toasted sesame oil
Put tamarind sauce, ginger, tea leaves, rice vinegar and garlic into a container with a tight fitting lid. Add tofu and toss well. Refrigerate, shaking the container occasionally to distribute the marinade, for 12 hours or overnight.
Heat 1 tablespoon of the oil in a large skillet over medium high heat. Drain tofu and reserve marinade. Add tofu and tamari and cook, stirring almost constantly, until tofu is very hot throughout, 5 to 7 minutes. Transfer to a bowl and set aside.
Heat remaining 1 tablespoon oil in skillet. Add broccoli, mushrooms, peppers, onions, tamari and remaining marinade. Cook, stirring frequently, until broccoli is crisp-tender and pan juices have evaporated, 5 to 7 minutes. Return tofu to skillet and toss gently to combine. Drizzle with sesame oil and serve.
Green Tea-Marinated Sirloin Tips
Ingredients:
- 8 single-serve bags green tea (or use the equivalent amount for green loose leaf tea)
- 1 (1-inch) piece of ginger, peeled and chopped
- 1 bunch green onions, green and white parts, sliced
- 2 pounds sirloin tips, cut into 8 pieces
- Salt and pepper, to taste
- 2 tablespoons olive oil
- Lime wedges for garnish
Bring 6 cups water to a boil in a pot. Once boiling, turn off heat, let water cool for a minute or two, then add tea bags and ginger. Cover and steep for about 10 minutes, then remove and discard tea bags. Allow tea mixture to cool completely, then add half of the green onions. Place sirloin tips in a large plastic bag and add the tea marinade. Seal and refrigerate for at least 3 hours or overnight.
Remove sirloin tips and discard marinade. Season all over with salt and pepper. Heat half of the oil in a large skillet over medium high heat. Add half of the sirloin tips and cook, flipping once, until cooked to desired doneness. Transfer to a large plate as done, cover, and keep warm. Repeat process with remaining oil and sirloin tips.
Serve sirloin tips sprinkled with the remaining green onions and add lime wedges on the side.
