From high in the wilderness of the Cedarberg Mountains of South Africa comes rooibos tea (pronounced roy-boss). The word “rooibos” is South African for “red bush” and the tiny red leaves pack a powerhouse of health benefits. They have been used traditionally by the local people to help regulate blood sugar levels, improve digestion, calm nerves and improve sleep, lower allergic symptoms, and improve skin conditions. Research at the Medical Research Council of South Africa is now revealing that rooibos tea is high in antioxidants and flavonoids, both of which have been repeatedly shown to prevent heart disease and stroke, reduce the risk of cancer, and slow the aging process.
1/4 cup (60 mL) lime juice
1/3 cup (75 mL) light coconut milk
1 Tbsp (15 mL) rooibos tea
2 tsp (10 mL) tamari soy sauce
1 tsp (5 mL) fresh ginger, minced
1 clove garlic, minced
2 tsp (10 mL) red Serrano chilies, seeded and minced
1 Tbsp (15 mL) brown sugar
South Pacific Tofu:
1 16-oz (454-g) package of extra-firm tofu
1 Tbsp (15 mL) extra virgin olive oil
1/2 cup (125 mL) tomato, seeded and diced
4 cups (1 L) baby spinach
1 tsp (5 mL) sea salt, or to taste
In a large bowl combine lime juice, coconut milk, rooibos tea, soy sauce, ginger, garlic, chilies, and brown sugar. Add tofu and toss well to coat. Marinate 15 minutes in the refrigerator, stirring occasionally. Drain and reserve the marinade.
In a large fry pan, heat olive oil over medium-high heat. Add drained tofu, cover, and fry lightly until cooked, about 10 minutes or until tofu is light golden in colour. Remove tofu from pan. Add tomato and spinach to pan. Stir and cook one minute, until spinach has wilted and turned bright green. Add reserved marinade and simmer three minutes. Return tofu to pan, stir well, and heat through, about two or three minutes. Add salt to taste. Garnish with fresh basil and serve immediately. Serves 4.
source: "Longevi-tea", alive #271, May 2005
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