Infusing tofu with the complex flavor of lapsang souchong tea is a delightful way to dress up vegetarian protein. As always, we invite you to be creative in the kitchen. This simple recipe can be elaborated upon by adding a little maple syrup, scallions, or garlic.

I’ll never forget the first time I encountered the unique, sweet pine-smoked aroma of lapsang souchong tea. I had recently begun my work with Arogya. I walked in on a cold winter day and contentedly went to pour myself a cup of tea. I noticed a beautiful, warm, and smoky scent drifting up from one of the teapots. As I soon learned, this was lapsang souchong, a traditional black tea from the Wuyi mountain region of Fujian Province.

Jump to: Lapsang Souchong Tofu Recipe

Lapsang Souchong is a traditional pine-smoked black tea from Fujian Province, China. It is most likely the world’s oldest black tea.

The Origin of Lapsang Souchong Black Tea

Lapsang souchong is most likely the world’s oldest black tea. As legend has it, about 400 years ago, a large number of Qing dynasty armies traveled through the Wuyi Mountains shortly before the annual tea drying process was complete. In an effort to satisfy the subsequent demand for tea, local tea producers tried speeding up the drying process by roasting leaves over fires fueled by pine. The result was a delicious, robust, and smoky brew.

Baked Lapsang Souchong Tofu Recipe

Tofu Marinated in Lapsang Souchong Black Tea & Tamari

Ingredients:

• 1 1/2 heaping tablespoons of Lapsang Souchong Tea
• 2-3 teaspoons Tamari or Soy Sauce
• 2 cups boiled Water
• 1 pound Firm or Extra Firm Organic Tofu

Instructions:

1. Place the tea leaves in a liquid measuring cup or mason jar. Pour the boiling water over the leaves and let steep for at least 8-10 minutes to create a delicious, bold, and smoky brew.
2. Cube the tofu into 1/2” to 3/4” pieces. Set aside in a large bowl.
3. Next, use a mesh sieve to strain the tea into the bowl with the tofu.
4. Add the tamari or soy sauce and gently give everything a stir. Cover and place in the refrigerator. Let the tofu marinate for at least 1 hour.
5. When you’re ready to bake it, preheat the oven to 400ºF. Lightly brush a baking sheet with organic vegetable or olive oil (Don’t forget this step or the tofu will stick to the pan!). Bake for 25-30 minutes, using a spatula to flip the tofu cubes halfway through.
6. Enjoy hot or cold! Eat alongside brown rice and fresh steamed veggies, toss it with some soba noodles, add it to a salad or miso soup, or simply munch on it as a healthy, protein-rich snack.

Recipe Highlights:

Recipe and photos by Sophie Slater