Tea-crusted Tofu over Greens

Description
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Ingredients

 * 1 tsp. mirin, Japanese rice wine
 * ½ oz. galanga root, peeled and grated
 * 4 bags green tea with 1 cup boiling water, reduced by half
 * 1 tsp. brown rice syrup
 * 1 tsp. organic Sucanat
 * 2 cloves garlic, roasted
 * 1 shallot, roasted
 * 3 Tbs. honey
 * 3 drops Bragg’s Liquid Amino Acids
 * 4 Tbs. mango purée
 * 3 drops Ume Plum Vinegar
 * Salad
 * 1 lb. block Nasoya Tofu, extra firm; bake tofu for 20 minutes if too moist.
 * 1 each Bosc or Asian pear, sliced but not peeled
 * 1 beet, boiled with skin on, cooled and diced
 * 1 Tbs. Colavita Extra Virgin Olive Oil
 * 2 tsp. green tea, loose, or 2 green tea bags opened
 * 1 cup water, boiled
 * 1 ½ tsp. sesame seeds, toasted
 * 1/8 tsp. Herbamare Seasoning
 * 8 cups Earthbound Farm Organic Salad Greens
 * 1 cup cherry tomatoes, halved, or pear tomatoes, quartered
 * 8 each parsley sprigs

Directions

 * 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