Tea-Crusted Tofu Over Greens

  • Yield 4 servings

A bed of healthy salad greens, tomatoes and pears is topped with pan seared tofu and nuts.


Green Tea Vinaigrette:
2 green tea bags
1/2 cup boiling water
1 tablespoon honey
1 tablespoon rice vinegar
2 garlic cloves, minced
1 scallion, minced
Crusted Tofu:
2 tablespoons olive oil
2 teaspoons loose green tea leaves or contents of 2 teabags
2 tablespoons sesame seeds
1/2 teaspoon salt
1 pound block tofu, drained on a paper towel and cut into small cubes
4 cups baby greens
1 cup halved cherry or grape tomatoes (about 8 ounces)
2 Asian pears or bosc pears, cored and cubed
1/2 cup toasted cashews, pecans or walnuts*


  1. To make vinaigrette: Place tea bags in a cup and add boiling water. Let brew 2 to 3 minutes. Discard tea bags and add remaining ingredients. Refrigerate 30 minutes
  2. To make tofu: Heat a nonstick skillet over high heat; add oil. Add tea leaves, sesame seeds and salt; saute 2 minutes until seeds are golden brown and fragrant. Add tofu and continue to saute 3 minutes until tofu is golden brown.
  3. Toss together salad greens, tomatoes and pears. Arrange on 4 serving plates. Scatter tofu on each and sprinkle with nuts. Spoon vinaigrette over top and serve.
*To toast nuts: Place nuts in a single layer on a baking sheet. Toast them in a 350-degree oven about 10 minutes, shaking pan periodically to turn the nuts, until nuts are golden and fragrant.
Recipe adapted from Secrets From A Healthy Asian Kitchen (Penguin Putnam Books, 2002) by Ying Compestine.



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