Ying Chang Compestine
Recipe by Cooking Light April 2001

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Yield:
4 servings
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Ingredients

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Directions

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  • 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.

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  • 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.

Nutrition Facts

166 calories; calories from fat 30%; fat 5.6g; saturated fat 0.8g; mono fat 3g; poly fat 1.4g; protein 8.6g; carbohydrates 23.7g; fiber 3.7g; iron 2.2mg; sodium 401mg; calcium 92mg.
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