Garlic & Ginger Green Tea Stir Fry

Prep Time 10 mins Cook Time 15 mins Serves 6     adjust servings

This Ginger & Garlic Green Tea Stir Fry has a healthy mixture of veggies and tofu infused with a delicious garlic, ginger, and green tea sauce.


For the green tea

  • 4 cups water
  • 4 tsp. HemisFares Sencha Loose-Leaf Green Tea

For the Jasmine Green Tea Rice

  • 1 1/2 cups jasmine rice
  • 3 cups green tea, made above
  • 1/2 tsp. salt, optional


  • 1/2 cup low-sodium soy sauce
  • 1/4 cup rice vinegar
  • 1/4 cup vegetable oil
  • 1/4 cup green tea, made above
  • 3-4 cloves garlic, minced
  • 2 tbsp. freshly grated ginger
  • 2 tbsp. honey
  • 2 tbsp. cornstarch

Stir Fry

  • 2 tbsp. vegetable oil, divided
  • 14 oz. 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 oz. broccoli, cut into bite-sized pieces
  • 8 oz. mushrooms, sliced

For serving

  • toasted sesame seeds, optional


For the Green Tea:

  1. 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.
  2. Discard tea leaves.

For the Jasmine Green Tea Rice:

  1. Cook rice according to package directions, substituting green tea for the water.

For the Sauce:

  1. In a medium bowl, combine all of the sauce ingredients with a whisk. Set aside.

For the Stir Fry:

  1. 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.
  2. 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.
  3. 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:

  1. Serve stir-fry over rice. Garnish with sesame seeds, if desired.


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