Tea-Crusted Tofu Over Greens

  • Yield: 4 servings


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

Nutritional Info *per serving

  • Calories 282
  • Fat 19g
  • Cholesterol 0mg
  • Sodium 294mg
  • Carbohydrate 20g
  • Fiber 4g
  • Protein 11g