Tofu and Pickled Tea Leaf Salad with Toasted Sesame

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant Burmese-inspired salad featuring crisp tofu, tangy pickled tea leaves, and crunchy toasted sesame seeds for a unique flavor and texture combination. This asian-inspired vegan ready in about 25 minutes pairs firm tofu, drained and cubed, pickled tea leaves, roasted peanuts, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 3 Asian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a skillet over medium-high heat. Add 14 oz firm tofu cubes and pan-fry for 6-8 minutes, turning occasionally, until all sides are golden and crispy.
  2. Step 2: In a large mixing bowl, combine 1/4 cup pickled tea leaves, 1/2 cup blanched chopped green beans, 1 small thinly sliced shallot, 2 tbsp toasted sesame seeds, and 1/4 cup chopped roasted peanuts.
  3. Step 3: Add the crispy tofu to the bowl. Drizzle with 2 tbsp lime juice, 1 tbsp fish sauce (or soy sauce), and sprinkle 1/2 tsp chili flakes. Toss gently to combine and coat all ingredients evenly.
  4. Step 4: Serve immediately as a refreshing salad or light main dish.

Frequently asked questions

How long does Tofu and Pickled Tea Leaf Salad with Toasted Sesame take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Tofu and Pickled Tea Leaf Salad with Toasted Sesame?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep firm tofu, drained and cubed from drying out.

Can I substitute ingredients in Tofu and Pickled Tea Leaf Salad with Toasted Sesame?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Tofu and Pickled Tea Leaf Salad with Toasted Sesame for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Tofu and Pickled Tea Leaf Salad with Toasted Sesame vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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