Lei Cha

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  • Serves: 4-6
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Pounded tea paste

1 cup basil leaves (loosely packed)

1 cup mint leaves (loosely packed)

1/2 cup coriander leaves (loosely packed)

2tbsp roasted sesame seeds/flaxseeds

50g roasted peanut

100 ml water

Salt/pepper to taste



100g French beans, cubed

100g celery, cubed

100g radish, cubed

100g peanuts, roasted

200g Tau Kwa, cubed

3 cups brown rice, cooked



Directions for Tea paste

  1. In a blender, blend peanuts and sesame seeds until fine. Add some water as the nuts and seeds may be harder to blend.
  2. Add in all the herb leaves and dash of salt/pepper with some water to continue to blend till the mixture reaches a smooth paste consistency.
  3. In a Corelle small bowl, add 1-2 teaspoon of the paste with hot water and ready to serve.


Directions for the condiments

  1. Using Corningware Retroflam, stir-fry the french beans and pan-fry the tofu till golden brown.
  2. Scoop rice into Corelle serving bowl and assemble condiments individually.
  3. Serve rice bowl with warm tea paste.