This Chinese tea-smoked tofu is a gently aromatic dish inspired by traditional tea-smoking techniques, adapted for easy home cooking. Instead of specialised equipment, this version uses a simple pan method that delivers deep flavour without complexity.
It works especially well for everyday meals because the tofu becomes firm, savoury, and satisfying, while the garlic greens add freshness and balance. This is a calm, practical recipe that suits both beginners and confident home cooks.
Recipe Information
Prep time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Serves: 3
Difficulty level: Easy
Ingredients
For the Tea-Smoked Tofu
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400 g firm tofu
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1 tablespoon vegetable oil
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1 tablespoon light soy sauce
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1 teaspoon dark soy sauce
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1 teaspoon rice vinegar
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½ teaspoon sugar
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1 teaspoon cornflour
For the Smoking Mix
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2 tablespoons uncooked rice
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1 tablespoon loose black tea leaves
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1 tablespoon brown sugar
For the Garlic Greens
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200 g Chinese greens or spring greens, chopped
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1 tablespoon vegetable oil
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3 garlic cloves, finely sliced
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Pinch of salt
Step-by-Step Method
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Remove the tofu from its packet and wrap it in a clean kitchen towel. Place a weight on top and leave for 10 minutes to remove excess moisture.
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Cut the tofu into thick slices and place them in a bowl. Add light soy sauce, dark soy sauce, rice vinegar, sugar, and cornflour. Turn gently until evenly coated.
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Heat one tablespoon of oil in a non-stick frying pan over medium heat. Fry the tofu slices until golden on both sides. Remove from the pan and set aside.
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Line a deep pan or wok with foil, allowing some overhang at the sides. Add the rice, tea leaves, and brown sugar, mixing lightly.
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Place a wire rack or heatproof stand over the smoking mixture. Arrange the tofu on top in a single layer.
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Cover tightly with a lid or foil. Heat on medium until smoke appears, then reduce to low and smoke for 10 minutes. Turn off the heat and leave covered for 5 minutes.
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Heat oil in a separate pan. Add the garlic and cook gently until fragrant, not browned.
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Add the greens and a pinch of salt. Stir-fry for 2 to 3 minutes until just wilted.
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Serve the tea-smoked tofu over the garlic greens while warm.
Cooking Tips
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Keep the heat low during smoking to avoid burning the sugar.
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Use firm or extra-firm tofu only, as soft tofu will break.
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Ventilate your kitchen well before starting the smoking step.
Variations
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Vegan: The recipe is naturally vegan.
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Gluten-free: Use tamari instead of soy sauce.
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Less smoky: Reduce the tea leaves by half for a milder flavour.
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Air fryer option: Skip smoking and air-fry the marinated tofu at 190°C for 15 minutes, turning halfway.
Serving Suggestions
Serve with plain steamed jasmine rice or soft wheat noodles. This dish works well for lunch or a light evening meal and pairs nicely with simple cucumber salad.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a pan with a splash of water. Freezing is not recommended as it alters the texture.
