Total Time
20mins
Prep 10 mins
Cook 10 mins

From Cooking Light (April 2001). This is one I haven't tried, but I've been trying to use more tofu, and this recipe looks interesting.

Ingredients Nutrition

Directions

  1. Dressing: Pour boiling water over tea bags in a medium bowl.
  2. Steep 3 minutes; strain tea leaves or discard tea bags.
  3. Combine the tea, onions, and next 4 ingredients (onions through garlic); set aside.
  4. Salad: Cut the tofu into 8 squares.
  5. Heat the olive oil in a large nonstick skillet over medium-high heat.
  6. Add 2 teaspoons tea leaves, sesame seeds, and salt; stir-fry 30 seconds or until fragrant.
  7. Arrange tofu on tea leaves mixture; sauté for 6 minutes or until golden brown, turning after 3 minutes.
  8. Place tofu on a paper towel.
  9. Combine greens, pear, and tomatoes in a large bowl.
  10. Drizzle with vinaigrette; toss well.
  11. Divide salad evenly over 4 plates.
  12. Top each serving with 2 tofu slices.