By Grocery List Plus Editorial Staff | Published on June 3, 2026
Serves 6
103 cal · 35 min
Tea-Crusted Tofu
Recipe GLPR2a60890dd27323
Crispy-edged tofu with a delicate green tea and sesame seed crust, drizzled with nutty sesame oil. This elegant Asian-inspired dish celebrates tofu's versatility with minimal ingredients and maximum flavor.
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Ingredients
1 block firm tofu (about 14-16 ounces), pressed and cut into 6 equal pieces
3 tablespoons sesame oil
1 teaspoon sesame seeds
1 tablespoon dried green tea leaves, finely ground or crushed
Directions
Press the firm tofu block between paper towels or in a tofu press for 15 minutes to remove excess moisture. This allows the crust to adhere better and creates a crisper texture.
Cut the pressed tofu into 6 equal rectangular or square pieces, each about ½ inch thick.
In a small bowl, combine the ground green tea leaves with the sesame seeds, mixing thoroughly to create an even crust mixture.
Heat the sesame oil in a large skillet over medium-high heat until it shimmers, about 1-2 minutes.
While the oil heats, gently press the tea-sesame mixture onto both sides of each tofu piece, patting gently so it adheres.
Carefully place the coated tofu pieces into the hot sesame oil, working in batches if needed to avoid overcrowding the skillet.
Pan-fry for 4-5 minutes on the first side until the crust is golden brown and the edges are slightly crispy.
Flip each piece gently and cook the second side for another 4-5 minutes until it develops a similar golden crust.
Transfer the tofu to a serving platter and serve warm. The tofu should be heated through and the crust should be fragrant and slightly crispy.
Comments
Tofu and sesame oil are reliable finds at any Charlotte chain, but loose green tea leaves for a crust will send you to Harris Teeter's specialty tea section or a dedicated tea shop—a real detour for a weeknight. The stated 35 minutes omits pressing the tofu, which adds 15–20 minutes, and the actual cooking and cooling time for the tea crust to adhere. At roughly $2–3 per serving depending on tofu quality and the source of your tea leaves, this skews toward the pricier side for a vegetarian main. The technique itself is straightforward once you commit to it, and leftovers reheat reasonably well, but this is a weekend project more than a weeknight scramble.
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