This Ginger & Garlic Green Tea Stir Fry has a healthy mixture of veggies and tofu infused with delicious garlic, ginger, and green tea sauce.
Stir Fry
I started off 2017 promising myself that I would try to incorporate more fruits and veggies, and meatless dishes into my family’s menu. We’ve been doing a pretty good job with our goal. Through the months, I have found that stir-fries full of veggies are a big hit with my family. They’re a great way to get my kids to eat lots of veggies willingly!
But here’s the thing … as much as I love all of those sticky, sweet sauces you usually associate with stir-fry, I really wanted to keep things on the lighter side.
Ginger & Garlic Green Tea Stir Fry
I first tried green tea at one of our local restaurants when we lived in North Carolina. Not only has it become my favorite tea to drink, but I have also loved experimenting with it by adding it to recipes. Recipes like this Garlic & Ginger Green Tea Stir Fry! Next up, I want to try it in cookies … shortbread perhaps?! … I know it sounds crazy, but I think it will be awesome!
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Garlic & Ginger Green Tea Stir Fry
Ingredients
For the green tea
- 4 cups water
- 4 teaspoons HemisFares Sencha Loose-Leaf Green Tea
For the Jasmine Green Tea Rice
- 1 ½ cups jasmine rice
- 3 cups green tea made above
- ½ teaspoons salt optional
Sauce
- ½ cup low-sodium soy sauce
- ¼ cup rice vinegar
- ¼ cup vegetable oil
- ¼ cup green tea made above
- 3 – 4 cloves garlic minced
- 2 tablespoons freshly grated ginger
- 2 tablespoons honey
- 2 tablespoons cornstarch
Stir Fry
- 2 tablespoons vegetable oil divided
- 14 ounces extra firm tofu cut into bite-sized cubes
- 1 medium onion chopped into chunks
- 1 red bell pepper chopped into strips
- 1 large carrot cut into matchstick pieces
- 12 ounces broccoli cut into bite-sized pieces
- 8 ounces mushrooms sliced
For serving
- toasted sesame seeds optional
Instructions
For the Green Tea:
- Place water in a medium saucepan. Bring to just before boiling. Remove from heat and add loose tea leaves. Cover and allow to steep to 2 minutes. Strain tea through a mesh screen into a clean container.
- Discard tea leaves.
For the Jasmine Green Tea Rice:
- Cook rice according to package directions, substituting green tea for the water.
For the Sauce:
- In a medium bowl, combine all of the sauce ingredients with a whisk. Set aside.
For the Stir Fry:
- Heat a large skillet with 1 tbsp. oil over medium-high heat. Add the tofu pieces and brown on all sides. Remove the tofu to a paper towel-lined plate and set aside.
- In the same skillet, add the remaining 1 tbsp. oil over medium-high heat. Add the onions and carrots, cooking one minute. Add the red bell pepper strips, carrots, broccoli, and mushrooms. Cook and stir for 3-5 minutes or until the vegetables are barely tender-crisp.
- Whisk the sauce to make sure the ingredients are evenly distributed and then pour the sauce over the vegetables. Cook and stir for 2-3 minutes or until the sauce thickens slightly and the vegetables are tender-crisp.
To serve:
- Serve stir-fry over rice. Garnish with sesame seeds, if desired.
Notes
- Feel free to use tea bags if you don’t have loose leaf tea.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
Yummy. My son would love this recipe. I can’t wait make it for him.
This looks delicious and healthy!