You are here: Home » Recipes » Tea-Crusted Tofu Over Greens Tea-Crusted Tofu Over Greens Recipe by Ying Compestine Yield 4 servings A bed of healthy salad greens, tomatoes and pears is topped with pan seared tofu and nuts. PrintEmail Ingredients Green Tea Vinaigrette:2 green tea bags1/2 cup boiling water1 tablespoon honey1 tablespoon rice vinegar2 garlic cloves, minced1 scallion, mincedCrusted Tofu:2 tablespoons olive oil2 teaspoons loose green tea leaves or contents of 2 teabags2 tablespoons sesame seeds1/2 teaspoon salt1 pound block tofu, drained on a paper towel and cut into small cubes4 cups baby greens1 cup halved cherry or grape tomatoes (about 8 ounces)2 Asian pears or bosc pears, cored and cubed1/2 cup toasted cashews, pecans or walnuts* Instructions 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 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. 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.