Tea-crusted Tofu Over Greens Recipe

Name: Tea-crusted Tofu Over Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tsp. mirin, Japanese rice wine; 1/2 oz. galanga root, peeled and grated; 4 bags green tea with 1 cup boiling water, reduced by half; 1 tsp. brown rice syrup; 1 tsp. organic Sucanat; 2 cloves garlic, roasted; 1 shallot, roasted; 3 Tbs. honey; 3 drops Braggs Liquid Amino Acids; 4 Tbs. mango puree; 3 drops Ume Plum Vinegar; 1 lb. block Nasoya Tofu, extra firm; bake tofu for 20 minutes if too moist.; 1 each Bosc or Asian pear, sliced but not peeled; 1 beet, boiled with skin on, cooled and diced; 1 Tbs. Colavita Extra Virgin Olive Oil; 2 tsp. green tea, loose, or 2 green tea bags opened; 1 cup water, boiled; 1 1/2 tsp. sesame seeds, toasted; ⅛ tsp. Herbamare Seasoning; 8 cups Earthbound Farm Organic Salad Greens; 1 cup cherry tomatoes, halved, or pear tomatoes, quartered; 8 each parsley sprigs

Servings: persons

1 tsp. mirin, Japanese rice wine
1/2 oz. galanga root, peeled and grated
4 bags green tea with 1 cup boiling water, reduced by half
1 tsp. brown rice syrup
1 tsp. organic Sucanat
2 cloves garlic, roasted
1 shallot, roasted
3 Tbs. honey
3 drops Braggs Liquid Amino Acids
4 Tbs. mango puree
3 drops Ume Plum Vinegar
1 lb. block Nasoya Tofu, extra firm; bake tofu for 20 minutes if too moist.
1 each Bosc or Asian pear, sliced but not peeled
1 beet, boiled with skin on, cooled and diced
1 Tbs. Colavita Extra Virgin Olive Oil
2 tsp. green tea, loose, or 2 green tea bags opened
1 cup water, boiled
1 1/2 tsp. sesame seeds, toasted
⅛ tsp. Herbamare Seasoning
8 cups Earthbound Farm Organic Salad Greens
1 cup cherry tomatoes, halved, or pear tomatoes, quartered
8 each parsley sprigs

1
Pour boiling water over tea in medium bowl.
2
Steep for 3 minutes, strain and reserve tea.
3
Discard tea leaves.
4
Combine tea, onions and remainder of ingredients; set aside.
5
Cut tofu into 8 slices.
6
Dry on paper towels to remove moisture.
7
Heat oil in large skillet over medium to high heat.
8
Add 2 teaspoons of green tea, sesame seeds and salt.
9
Stir-fry for 30 seconds, until fragrant.
10
Arrange tofu on tea mixture and saute 6 minutes, or until golden brown, turning after 3 minutes.
11
Place tofu on paper towel.
12
Combine greens, pears and tomatoes in large bowl.
13
Drizzle with vinaigrette and toss well.
14
Arrange 1 cup salad greens on each plate.
15
Top each serving with two tofu slices.
16
Garnish with parsley sprigs.

2263

kcal

Calories

213

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 tsp. mirin, Japanese rice wine, 1/2 oz. galanga root, peeled and grated, 4 bags green tea with 1 cup boiling water, reduced by half, 1 tsp. brown rice syrup, and more.

Yes, Tea-crusted Tofu Over Greens falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tea-crusted Tofu Over Greens

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions