Tea-Crusted Tofu Over Greens

• Vinaigrette:
• 1/2 cup boiling water
• 2 green tea bags or 2 teaspoons loose green tea
• 2 tablespoons minced green onions
• 2 tablespoons fresh lime juice
• 1 tablespoon honey
• 2 teaspoons fish sauce
• 2 garlic cloves, chopped
• Salad:
• 1 (12.3-ounce) package reduced-fat extra-firm tofu, drained
• 1 tablespoon olive oil
• 2 teaspoons loose green tea or 2 green tea bags, opened
• 1 1/2 teaspoons sesame seeds
• 1/8 teaspoon 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)

1. 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.
2. 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; saute 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.

vinaigrette, boiling water, green tea, green onions, lime juice, honey, fish sauce, garlic, salad, olive oil, loose green tea, sesame seeds, salt, gourmet salad greens, asian pear, tomatoes

Taken from www.myrecipes.com/recipe/tea-crusted-tofu-over-greens (may not work)