Tofu and green tea co-star in this delicious Asian-inspired dish which is packed with good-for-you protein and antioxidants. It’s also the perfect recipe for the beginner tofu maker, so if you’ve been hemming and hawing over buying that block of soy, go ahead and give it a try.
Serve this tea-crusted tofu at your next high tea over baby greens with tomatoes, pears, nuts, and a tea-infused vinaigrette and you and your guests will be in healthy heaven. This recipe is vegetarian, dairy free, and gluten free.
Get your green on with this recipe from Relish!
Yield: 4 servings
Ingredients:
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*
Directions:
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.
Put it all together:
- 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.
