Tea-Marinated Grilled Tofu Steaks

Preparation info
  • Serves


    as an appetizer or small first course
    • Difficulty


Appears in
Cooking with Tea: Techniques and Recipes for Appetizers, Entrées, Desserts and More

By Robert Wemischner and Diana Rosen

Published 2000

  • About

In homage to new-wave Japanese fare and the public hunger for more meaningful exchanges with tofu on the plate, this dish uses delicate chanterelles instead of dried bonito flakes (katsuobushi) which top the original version. And instead of drinking green tea with the dish as one might in a Japanese restaurant, we use Yunnan, a black Chinese tea, as both marinade and base for the sauce.