Tea-crusted Tofu Over Greens

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By W. Taylor Park and Gina Mortillaro

  • 8Servings



  • 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 Bragg's 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
  • 1/8 tsp. Herbamare Seasoning
  • 8 cups Earthbound Farm Organic Salad Greens
  • 1 cup cherry tomatoes, halved, or pear tomatoes, quartered
  • 8 each parsley sprigs



Pour boiling water over tea in medium bowl. Steep for 3 minutes, strain and reserve tea. Discard tea leaves.

Combine tea, onions and remainder of ingredients; set aside.


Cut tofu into 8 slices. Dry on paper towels to remove moisture.

Heat oil in large skillet over medium to high heat.

Add 2 teaspoons of green tea, sesame seeds and salt. Stir-fry for 30 seconds, until fragrant.

Arrange tofu on tea mixture and sauté 6 minutes, or until golden brown, turning after 3 minutes. Place tofu on paper towel.

Combine greens, pears and tomatoes in large bowl.

Drizzle with vinaigrette and toss well. Arrange 1 cup salad greens on each plate. Top each serving with two tofu slices.

Garnish with parsley sprigs.

Wine Recommendation:
Frey Organic Pinot Noir