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Tea Crusted Tofu over Greens - w

Source of Recipe

The Best of Cooking Light 3
Tea Crusted Tofu over Greens - w

WW Points
Serves: 4

Vinaigrette:
1/2 c. boiling water
2 green tea bags � or � 2 tsp. loose green tea
2 t. minced green onions
2 T. fresh lemon juice
1 T. honey
2 tsp. fish sauce
2 garlic cloves, minced

Salad:
1 12.3-oz. pkg reduced fat- extra- firm tofu drained
1 T. olive oil
2 tsp. loose green tea � or � 2 green tea bags, opened
1-1/2 tsp. sesame seeds
1/8 tsp. salt
4 c. gourmet salad greens
2 c. cubed Asian pear � or � ripe pear (About 2 cups)
1 c. halved cherry tomatoes (about 8-oz.)

To prepare vinaigrette: Pour boiling water over tea bags in a medium bowl. Steep for 3 minutes; discard tea bags or strain tea leaves. Combine tea, onions and the next 4 ingredients; set aside.

To prepare salad: Cut tofu into 8 squares. Heat oil in a large nonstick skillet over medium- high heat. Add 2 tsp. tea leaves, sesame seeds and salt; stir fry 30 seconds or until fragrant. Arrange tofu on tea leaf mixture, saut� 6 minutes or until golden; turning after 3 minutes. Place tofu on a paper towel.

Combine greens, pears 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 squares of tofu.

Each serving equals: 166 calories� 5.6 gm fat (.8 saturated)�8.6 gm protein�24 carbohydrate�4 gm fiber�0 mg cholesterol�401 mg sodium ++++ WWP: 3