I used to work in an office with one of my best friends. We didn’t actually work together much, but we worked in the same office. We started a daily ritual of having tea every afternoon around 2:30, taking a quick five minute break to steep some tea and check in to see how things were going. I really enjoyed the ritual of taking a break to patiently wait four minutes for the tea to steep before bringing it back to my desk. It calmed and refocused me to have a productive afternoon. In the culture of instant gratification in which we live, there is something special about the daily ritual of forcing yourself to wait for the tea leaves to work their magic in your mug.
So lately I have been thinking a lot about patience and slowing down. And, naturally, as my thoughts often drift to food, I have been thinking about tea and crockpots and marinades and slow roasting. I had this idea to marinate tofu in very strong tea to infuse my cooking with the same flavors that I usually reserve for my mid-afternoon tea breaks. It took two attempts to get the method right, and the end result is a masala chai spiced tofu that is bursting with flavor.
Either I am more attuned to the tea popping up all around me, or there is a similar trend going on in the craft beer world, because the same weekend I made my first attempt at chai spiced tofu, I tasted this delicious brew:
Local Richmond brewery Ardent Craft Ales released its Earl Grey Brown Ale to a packed tap room last month, and it instantly became one of my new favorite beers. I’m happy to see so many craft breweries playing with this style, because while I love a good IPA, how many IPA’s do you need on your menu? I’ve seen some great creative brown ales in the last couple of years, including this tea-inspired one.
Then a couple of weeks ago, Kyle and I picked up Japanese Green Tea IPA, a collaboration beer from Baird, Ishii, and Stone Brewing Company. It tastes exactly as you would expect it to. An India Pale Ale infused with the taste of matcha green tea powder. Citrusy, bitter, floral, herbal. . . it’s a lot a flavor in a glass. If you like green tea, please try it.
So, enough about what we’ve been drinking. Back to what we’ve been eating. I found some purple kale at the farmers’ market, and I made a coconut curry kale recipe to go along with my chai spiced tofu. It turned out beautiful and tasty, so I jotted down the recipe and included it below. So let’s get cooking!
Masala Chai Spiced Tofu
- 6 masala chai tea bags
- 2 cups water
- 1 – 14 oz. block of firm tofu
- 2 Tablespoons sesame oil
- 1 Tablespoon soy sauce
- 2 teaspoons minced ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/8 teaspoon cardamom
- 1 teaspoon honey
- Drain and press tofu. Cut block into six slices.
- Heat water almost to boiling in a teapot. Combine tea bags and 2 cups of hot water in a jar or bowl. Steep for 4 minutes, then remove tea bags.
- Arrange tofu slices in a glass dish. Pour concentrated tea over tofu. Marinate tofu for one hour at room temperature, turning tofu once halfway through marinating.
- Drain tea from tofu, and reserve 1/2 cup of tea marinade.
- In a small bowl, combine 1/2 cup of tea marinade, soy sauce, ginger, cinnamon, cloves, cardamom and honey. Stir to mix the sauce thoroughly.
- Heat 2 Tablespoons of sesame oil in a large pan over medium-high heat.
- Add tofu slices to hot pan and cook until browned, about 5-6 minutes per side.
- Add sauce to pan and cook until reduced by at least one half. Suggestion: serve tofu while hot, over basmati rice and cooked greens like Coconut Curry Kale.
Coconut Curry Kale
- 2 Tablespoons coconut oil
- 1 bunch of curly kale
- 2 cloves garlic, sliced
- 2 teaspoons minced ginger
- 2 teaspoons madras curry powder
- 1/4 cup unsweetened shredded coconut or unsweetened coconut flakes
- Juice of 1 lime
- Salt and pepper to taste
- Remove stems from kale. Chop stems in bite-sized pieces and tear leaves into a separate bowl.
- Heat coconut oil in a large pot over medium heat.
- When coconut oil is melted, add chopped kale stems and garlic to pot. Saute for five minutes.
- Add kale leaves, ginger, and curry to the pot. Saute until kale is bright green and slightly wilted.
- While kale is cooking, in a small pan, heat shredded/flake coconut over low-medium heat until toasted. Remove pan from heat.
- Add lime juice, toasted coconut, and salt and pepper to the kale. Toss and serve immediately.