Ingredients
| Quantity | Ingredients |
|---|---|
| vinaigrette: | |
| 1/2 cup | boiling water |
| 2 | green tea bags or 2 tsp loose green tea |
| 2 tbsp | minced green onions |
| 2 tbsp | fresh lime juice |
| 1 tbsp | honey |
| 2 tsp | fish sauce |
| 2 | garlic cloves, chopped |
| salad: | |
| 1 (12.3-ounce) | package reduced-fat extra-firm tofu, drained |
| 1 tbsp | olive oil |
| 2 tsp | loose green tea or 2 green tea bags, opened |
| 1 1/2 tsp | sesame seeds |
| 1/8 tsp | salt |
| 4 cups | gourmet salad greens |
| 2 cups | cubed Asian pear or ripe pear (about 2 pears) |
| 1 cup | halved cherry tomatoes (about 8 ounces) |
Directions
To prepare vinaigrette, pour boiling water over tea bags in a medium bowl. Steep 3 minutes; strain tea leaves or discard tea bags. Combine the tea, onions, and next 4 ingredients (onions through garlic); set aside.
To prepare salad, cut the tofu into 8 squares. Heat the olive oil in a large nonstick skillet over medium-high heat. Add 2 teaspoons tea leaves, sesame seeds, and salt; stir-fry 30 seconds or until fragrant. Arrange tofu on tea leaves mixture; sauté for 6 minutes or until golden brown, turning after 3 minutes. Place tofu on a paper towel. Combine greens, pear, and tomatoes in a large bowl. Drizzle with vinaigrette; toss well. Arrange 1 1/4 cups salad on each of 4 plates. Top each serving with 2 tofu slices.
Yield: 4 servings
CALORIES 166 ; FAT 5.6g (Sat fat 0.8 g,); CHOLESTEROL 0 mg; CARBOHYDRATE 23.7 g; SODIUM 400 mg; PROTEIN 8.6 g; FIBER 3.7 g
Source: cookinglight.com