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Tea-crusted Tofu over Greens

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“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.”
READY IN:
20mins
SERVES:
4
UNITS:
US

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.

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