Lapsang Souchong Tofu
Author: Guava Rose
Prep time: 10 mins
Cook time: 60 mins
Total time: 1 hour 10 mins
Creamy tofu infused with smoky Lapsang Souchong Tea
  • 2 blocks (~16 oz. each) medium-firm tofu
  • 1 T. Lapsang Souchong tea
  • 1-1/4 c. almost boiling water (~200 degrees F)
  • 2 tsp. sugar or maple syrup
  • 4 T. shoyu
  1. Quarter each block of tofu into 4 smaller blocks. Cut each smaller block into 8 cubes. You should have a total of 64 little cubes from the original 2 blocks of tofu. Fit the cubes in a single layer snugly in a baking dish.
  2. Steep the tea in the hot water for 5 minutes. Strain out tea leaves. Add sugar and shoyu. Pour over the tofu cubes. Add a liitle more hot water if the tofu cubes are not mostly covered with the liquid.
  3. Bake at 350 degrees for 1 hour. Remove with a slotted spatula to a serving bowl. Cool slightly before eating. Tastes great warm, at room temperature, or even cold.
Recipe by Guava Rose at