Tea-Crusted Tofu Over Greens

recipe

Yield:

4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 166
Caloriesfromfat 30 %
Fat 5.6 g
Satfat 0.8 g
Monofat 3 g
Polyfat 1.4 g
Protein 8.6 g
Carbohydrate 23.7 g
Fiber 3.7 g
Cholesterol 0.0 mg
Iron 2.2 mg
Sodium 401 mg
Calcium 92 mg

Ingredients

Vinaigrette:
1/2 cup boiling water
2 green tea bags or 2 teaspoons loose green tea
2 tablespoons minced green onions
2 tablespoons fresh lime juice
1 tablespoon honey
2 teaspoons fish sauce
2 garlic cloves, chopped
Salad:
1 (12.3-ounce) package reduced-fat extra-firm tofu, drained
1 tablespoon olive oil
2 teaspoons loose green tea or 2 green tea bags, opened
1 1/2 teaspoons sesame seeds
1/8 teaspoon salt
4 cups gourmet salad greens
2 cups cubed Asian pear or ripe pear (about 2 pears)
1 cup halved cherry tomatoes (about 8 ounces)

Preparation

To prepare vinaigrette, pour boiling water over tea bags in a medium bowl. Steep 3 minutes; strain tea leaves or discard tea bags. Combine the tea, onions, and next 4 ingredients (onions through garlic); set aside.

To prepare salad, cut the tofu into 8 squares. Heat the olive oil in a large nonstick skillet over medium-high heat. Add 2 teaspoons tea leaves, sesame seeds, and salt; stir-fry 30 seconds or until fragrant. Arrange tofu on tea leaves mixture; sauté for 6 minutes or until golden brown, turning after 3 minutes. Place tofu on a paper towel. Combine greens, pear, and tomatoes in a large bowl. Drizzle with vinaigrette; toss well. Arrange 1 1/4 cups salad on each of 4 plates. Top each serving with 2 tofu slices.

Note:

Ying Chang Compestine,

April 2001
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