Tea-crusted Tofu Over Greens

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By W. Taylor Park and Gina Mortillaro

Ingredients

Preparation

Vinaigrette

  1. Pour boiling water over tea in medium bowl. Steep for 3 minutes, strain and reserve tea. Discard tea leaves.
  2. Combine tea, onions and remainder of ingredients; set aside.

Salad

  1. Cut tofu into 8 slices. Dry on paper towels to remove moisture.
  2. Heat oil in large skillet over medium to high heat.
  3. Add 2 teaspoons of green tea, sesame seeds and salt. Stir-fry for 30 seconds, until fragrant.
  4. Arrange tofu on tea mixture and sauté 6 minutes, or until golden brown, turning after 3 minutes. Place tofu on paper towel.
  5. Combine greens, pears and tomatoes in large bowl.
  6. Drizzle with vinaigrette and toss well. Arrange 1 cup salad greens on each plate. Top each serving with two tofu slices.
  7. Garnish with parsley sprigs.


Wine Recommendation:

Frey Organic Pinot Noir