Green Tea Rice with Black Tofu

Celebrate Chinese New Year with our Green Tea Rice and black tofu - Gong hei fat choy!

Green Tea Rice with Black Tofu



Time to Make



Green Tea


Green Tea Pure

To create this blend, our Tea Masters source fine green teas from China’s Jiangxi, Anhui and Zhejiang provinces. Known as the ‘Golden Triangle’, this area is renowned for the quality of its teas. Our Tea Masters include high quality Chun Mee in the blend – both silvery tips and leaf fannings. This tea is harvested in the early spring when it has a more delicate, sweet flavour.

Green Tea Pure


For the rice

1 tbsp neutral oil

185g basmati rice

4 Ahmad Tea green tea bags

300ml hot water

1 garlic clove, crushed

2 tsp finely chopped ginger

1 green pepper, chopped

1 red pepper, chopped

3 green onions, finely chopped

Salt to taste


For the tofu

480g block firm tofu, cut into slices


2 tbsp neutral oil

1 tbsp sesame oil

3-4 garlic cloves, minced

1 tbsp chopped ginger

2 green onions, finely chopped


For the sauce

1 tbsp sesame oil

4 tbsp soy sauce

2 tbsp rice vinegar

1 tbsp maple syrup

4 tbsp water

1 tsp ground black pepper

1 tsp chilli flakes


Optional toppings – fresh coriander, sesame seeds, chilli flakes and more green onions.

Serves 3 – 4

Start off by brewing your green tea. Add the green tea bags to a measuring jug and top with 300ml hot water (not boiling). Allow to steep for 10 minutes, then discard the tea bags.

Heat neutral oil in a large pan over a medium heat. Add the ginger, peppers, green onions and garlic. Cook for 10 minutes until the vegetables start to soften.

Rinse the rice in a sieve under cold, running water, then add to the pan of vegetables. Pour over the green tea and season to taste with salt.

Bring the pan to a boil, then cover and lower the heat. Allow to simmer for 10 minutes without stirring.

Once the 10 minutes are up, check the rice is done, otherwise give it another 1-2 minutes, then take off the heat.

While the rice is cooking, place some cornflour in a wide dish, then dip the tofu slices to coat on both sides.

Heat 1-2 tbsp neutral oil in a frying pan and fry the tofu slices on one side until it starts to brown, then flip and repeat on the other side. Remove from the pan and set to one side.

Heat 1 tbsp of the sesame oil in the same pan you used to fry the tofu, then add the ginger, garlic and green onions. Cook for a couple of minutes.

Mix the sauce ingredients together in a glass/jar, then pour into the pan.

Add the tofu slices to the sauce and simmer gently until the sauce thickens a little. Flip the tofu slices once during to coat evenly on both sides.

Serve with the green tea rice and top with an optional sprinkle of fresh coriander, chilli flakes and sesame seeds.