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Gallery Recipe Summary Servings: 4

Ingredients For Dressing 1 teaspoon loose green tea leaves 1/4 cup spring water 3 tablespoons toasted sesame oil 1 tablespoon honey 1 tablespoon rice vinegar 1/2 tablespoon fish sauce 1 tablespoon fresh mint, minced For Salad 1 16-ounce block extra-firm tofu 2 tablespoons olive oil 2 teaspoons loose green tea leaves 3 tablespoons white sesame seeds 1/4 teaspoon salt 4 cups baby green salad mix 2 Asian pears or Bosc pears, halved, cored, and cut lengthwise into thin slices 1 cup halved cherry tomatoes

Cook’s Notes This tofu salad is courtesy of Ying Chang Compestine.

Gallery

Recipe Summary Servings: 4

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 1 teaspoon loose green tea leaves 1/4 cup spring water 3 tablespoons toasted sesame oil 1 tablespoon honey 1 tablespoon rice vinegar 1/2 tablespoon fish sauce 1 tablespoon fresh mint, minced

  • 1 16-ounce block extra-firm tofu 2 tablespoons olive oil 2 teaspoons loose green tea leaves 3 tablespoons white sesame seeds 1/4 teaspoon salt 4 cups baby green salad mix 2 Asian pears or Bosc pears, halved, cored, and cut lengthwise into thin slices 1 cup halved cherry tomatoes

Directions

To make the dressing, first place tea leaves in a cup and pour boiling spring water over them. Cover and let steep for 1 to 2 minutes. Discard these tea leaves. Combine tea and remaining dressing ingredients in a bowl and mix well. Cover and refrigerate for at least 30 minutes before using. Makes 1/2 cup.

Place tofu on a flat surface and press out excess water with a paper towel. Cut tofu into 8 equal cubes.

Heat a large saute pan over medium-high heat. Add olive oil and swirl to coat. Add tea leaves, sesame seeds, and salt, and saute until fragrant.

Place tofu slices on top and pan-fry until golden brown, about 3 minutes. Turn tofu and pan-fry the other side until golden brown, about 3 minutes. Drain tofu on paper towels. Cut tofu slices to desired size.

Toss together salad greens, pears, and tomatoes in a salad bowl. Arrange the tofu slices over the salad, and spoon the dressing on top.

Cook’s Notes This tofu salad is courtesy of Ying Chang Compestine.

Cook’s Notes

This tofu salad is courtesy of Ying Chang Compestine.

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 Add Rating & Review

Reviews

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All Reviews for Pan-Fried Tofu with Green Tea and Honey Dressing

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Pan-Fried Tofu with Green Tea and Honey Dressing

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest