Tea-Marinated Lemon Tofu over Rice

This simple yet sophisticated recipe is steeped in inspiration from my beloved student Ada, who gave me the gifts of tea from her small hometown and love from her big heart. While I highly recommend using the specialty tea of Yuanling County (nestled in the northwestern region of Hunan Province) if you are lucky enough to find it, any good-quality tea can be used with success.

MAKES 4 SERVINGS

1 pound firm or extra-firm tofu, drained

Juice of 1 medium lemon (3 tablespoons)

3 teaspoons black or green tea leaves

3 large cloves garlic, finely chopped

1⁄2 teaspoon salt

Freshly ground black pepper, to taste

2 tablespoons vegetarian oyster sauce or mushroom soy sauce, plus additional, to serve

1 tablespoon water

1 teaspoon toasted (dark) sesame oil

1 tablespoon peanut oil

2 scallions, green parts only, thinly sliced

3 cups hot cooked rice

Place the tofu on a deep-sided plate or shallow bowl. Top with a second plate and weight with a heavy can. Let stand for a minimum of 15 minutes (preferably 1 hour). Drain off the excess water. Cut into 1-inch cubes.

In a medium bowl, combine the tofu, 2 tablespoons lemon juice, 2 teaspoons tea leaves, garlic, salt, and pepper; toss until tofu has absorbed most of the lemon juice. Cover and marinate 30 minutes at room temperature, stirring a few times. Alternatively, refrigerate 1 hour or overnight.

In a small bowl, combine 1 tablespoon oyster sauce, water, and remaining 1 teaspoon tea leaves; microwave on high 10 seconds, or until a boil is reached. Cover and let steep 5 minutes. Strain the mixture into another small bowl and discard the leaves. Stir in 1⁄2 tablespoon lemon juice, 1⁄2 tablespoon oyster sauce, and sesame oil and set aside.

In a wok or large nonstick skillet, heat the peanut oil over medium-high heat. Add the tofu mixture (do not drain) and cook, tossing and stirring constantly, 2 minutes. Reduce the heat to medium-low and add the oyster sauce–tea mixture; cook, stirring constantly, 2 minutes. Add the remaining 1⁄2 tablespoon lemon juice, remaining 1⁄2 tablespoon oyster sauce, and the scallion greens and cook, stirring, 1 to 2 more minutes. Serve at once, over the rice, with additional oyster sauce passed separately.

{PER SERVING} Calories 323 • Protein 14g • Total Fat 10g • Sat Fat 2g • Cholesterol 0mg • Carbohydrate 45g • Dietary Fiber 2g • Sodium 592mg

hancheng

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