Jasmine tea poached tofu with yuzu

Jasmine tea poached tofu with yuzu

Prep 5 mins
Cook 15 mins
Serves 4

This is a funky fusion Modern Asian dish which combines a very lightly scented jasmine blossom, a subtle green tea almost smokiness with the citrus punch of yuzu. The crunchiness of the vegetable noodles contrast well with the delicate but rich tofu taste.

Jasmine tea is traditionally made with delicate jasmine blossom and green tea which is rich in antioxidants and yuzu, a flavoursome citrus fruit from Eastern Asia has a powerful citrus kick and three times more vitamin C than a lemon!

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½ block of Organic Tofu Block, drained, cut into rectangles approximately ½ cm thick
500ml Jasmine tea (3 teabags)
3 tbsp agave nectar
1 1/2 tbsp coconut oil
2 courgettes, cut into thin ribbons/noodles with a spiruliser or peeler
1 carrot, cut into very fine strips
2 spring onions, sliced
125g mangetout or sugar snap peas, cut in half lengthways, blanched in boiling water for 2-3 minutes
Peashoots to garnish

For the dressing:
2 tbsp maple syrup
2 tbsp yuzu juice (available in some large supermarkets but if not, try 2 parts mandarin juice to 1 part grapefruit juice)
Rind of ½ mandarin


  1. Preheat the oven to 200°C/400°F/Gas Mark 6.
  2. Poach the tofu gently in the jasmine tea for 5-10 minutes. Remove from the liquor and place on a lightly greased baking sheet. Bake for 5 minutes.
  3. Continue to cook the poaching liquor over a medium/high heat. Add the agave nectar and 1tbsp of coconut oil. Reduce the volume by half to produce a viscous, sticky glaze. Add the baked tofu and continue to cook for a few more minutes until the tofu is thoroughly coated and sticky with the glaze. Remove from the heat.
  4. Prepare the dressing by combining the ingredients well. Set to one side.
  5. Gently saute the courgette noodles, carrots, spring onions and mange tout in ½ tbsp coconut oil for 3-4 minutes. Season to taste. Keep warm and set to one side.
  6. Pour the dressing over the noodles and top them with the glazed tofu slices. Season to taste.