Tea-Laced Bean Curd, Three Varieties

Preparation info
  • Serves


    • Difficulty


Appears in
New Beijing Cuisine

By Jereme Leung

Published 2010

  • About

This is an original recipe I came up with. Having been inspired by Japanese bean curd artisans, I wanted to make flavoured bean curd that would represent Chinese culture. Therefore I chose tea flavours that I felt represented China's rich tea culture; green tea, pu‘er, and the sweetly floral chrysanthemum.


  • Pu’er tea leaves ½ tsp
  • Green tea leaves ½ tsp
  • Chrysanthemum tea leaves


  1. Place tea leaves in separate bowls. Add 1 Tbsp water to each bowl and leave tea to steep for 5 minutes. Strain teas and set aside. Reserve tea leaves if making decorative spring rolls squares (see next step).
  2. To make decorative spring roll squares, trace out the Chinese character for tea with flour paste on surface of spring roll squares. Dab reserved tea leave