Tea-crusted Tofu over Greens

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 Tbsp honey
 * 3 drops Bragg’s Liquid Amino Acids
 * 4 Tbsp mango purée
 * 3 drops ume plum vinegar

Salad

 * 1 lb block Nasoya tofu, extra firm; bake tofu for 20 minutes if too moist.
 * 1 Bosc or Asian pear, sliced but not peeled
 * 1 beet, boiled with skin on, cooled and diced
 * 1 tbsp 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
 * ⅛ tsp herbamare seasoning
 * 8 cups Earthbound Farm organic salad greens
 * 1 cup cherry tomatoes, halved, or pear tomatoes, quartered
 * 8 each parsley sprigs

Vinaigrette

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

Salad

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