Estimated Nutrition (whole recipe, rough)
Counts 17 of 22 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Asian Pear | 1 medium (178g) | 101 |
| Pear | 1 medium (178g) | 101 |
| Mango | 1 cup diced (165g) | 99 |
| Cherry | 1 cup (138g) | 87 |
| Tofu | 100g firm | 76 |
| Honey | 1 tbsp (21g) | 64 |
| Beet | 1/2 cup (85g) | 35 |
| Plum | 1 medium (66g) | 30 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Galanga | not in our table | 0 |
| Green Tea | not in our table | 0 |
| Water | not in our table | 0 |
| Syrup | not in our table | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 tsp. mirin, Japanese rice wine
- ½ 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 Bragg’s Liquid Amino Acids
- 4 Tbs. mango purée
- 3 drops Ume Plum Vinegar
- Salad
- 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 ½ tsp. sesame seeds, toasted
- 1/8 tsp. Herbamare Seasoning
- 8 cups Earthbound Farm Organic Salad Greens
- 1 cup cherry tomatoes, halved, or pear tomatoes, quartered
- 8 each parsley sprigs
- =
Directions
Vinaigrette
1. Pour boiling water over tea in medium bowl. Steep for 3 minutes, strain and reserve tea. Discard tea leaves.
2. Combine tea, onions and remainder of ingredients; set aside.
1. Cut tofu into 8 slices. Dry on paper towels to remove moisture.
2. Heat oil in large skillet over medium to high heat.
3. Add 2 teaspoons of green tea, sesame seeds and salt. Stir-fry for 30 seconds, until fragrant.
4. Arrange tofu on tea mixture and sauté 6 minutes, or until golden brown, turning after 3 minutes. Place tofu on paper towel.
5. Combine greens, pears and tomatoes in large bowl.
6. Drizzle with vinaigrette and toss well. Arrange 1 cup salad greens on each plate. Top each serving with two tofu slices.
7. Garnish with parsley sprigs