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
Preparation
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.
