Tea-Crusted Tofu Over Greens

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

1. 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.
2. 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.