Tea-crusted Tofu Over Greens

• 1 tsp. mirin, Japanese rice wine
• 1/2 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 Braggs Liquid Amino Acids
• 4 Tbs. mango puree
• 3 drops Ume Plum Vinegar
• 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 1/2 tsp. sesame seeds, toasted
• 18 tsp. Herbamare Seasoning
• 8 cups Earthbound Farm Organic Salad Greens
• 1 cup cherry tomatoes, halved, or pear tomatoes, quartered
• 8 each parsley sprigs

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

mirin, galanga root, boiling water, brown rice syrup, garlic, shallot, honey, braggs, mango puree, ume, bake, asian pear, beet, olive oil, green tea, water, sesame seeds, salad greens, cherry tomatoes, parsley sprigs

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