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Vegetarian, East Asian

Lei cha, Hakka tea rice

Lei cha is a Hakka dish for 4 people, ready in 45 minutes, medium difficulty, about €2.50 per person. It's a bowl of rice, golden tofu, and separately sautéed vegetables, topped with a thick green soup made from mint, basil, peanuts, and green tea. The key to success is blending that soup at the very last minute so it keeps its bright color and aroma.

Tonight, a Hakka dish few people know, lei cha, a bowl of rice with sautéed vegetables and a green herb and tea soup poured on top.

Lei cha, Hakka tea rice
Total time
45 min
Difficulty
Medium
Cost per person
€2.50
Calories per person
610 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring

Lei cha surprises from the first spoonful. The rice and still crunchy sautéed vegetables meet a thick green soup that's herbal from the mint and basil, slightly bitter from the tea, and toasty from the peanuts and sesame. It's a balance of textures and flavors you won't find in your usual rice bowl.

This isn't a quick weeknight dinner, it takes some organizing between the rice, tofu, vegetables, and the soup you blend at the end. It's more of a Sunday project, a change from the usual routine, or a dish for a table curious to try something lesser known. Mon Chou walks you through it step by step so every element keeps its place in the bowl.

The ingredients

4 people

Pantry

  • Riceoften in the pantry 300 g
  • Green teaoften in the pantry 2 bags
  • Roasted unsalted peanutsoften in the pantry 60 g
  • Sesame seedsoften in the pantry 2 tbsp
  • Neutral oiloften in the pantry 3 tbsp
  • Soy sauceoften in the pantry 2 tbsp

Fruits and vegetables

  • Firm tofu 300 g
  • Green beans 200 g
  • Green cabbage 0.3
  • Carrots 2
  • Mint 1 bunch
  • Basil 1 bunch

Allergens Peanuts, Soy, Gluten, Sesame

The step by step recipe

  1. Cook the rice and steep the green tea in 400ml of hot water for 3 minutes. 12 min

    Tea steeped too long turns bitter, 3 minutes maximum.

  2. Cut the tofu into cubes, brown it in the oil with the soy sauce, then set aside.

    Well dried tofu browns without splattering.

  3. Sauté the green beans, cabbage, and carrots separately, thinly sliced, keeping some crunch. 8 min

    Each vegetable on its own is the lei cha tradition, they keep their color that way.

  4. Blend mint, basil, peanuts, sesame, and half the tea into a thick green soup, thin it out with the rest of the tea.

    Add the tea little by little, you control the thickness yourself.

  5. Arrange the rice and vegetables in bowls and pour the warm green soup over the top.

    Pour the soup at the table, the herbs will scent the whole room.

Our tips to get it right

  • Pat the tofu dry well with paper towels before browning it, it'll form a golden crust instead of releasing water into the pan.
  • Cut all the vegetables into small, even pieces before you start, the separate quick sautés then follow one another without delay.
  • Taste the green soup before serving, you can thin it with a bit more tea if it looks too thick.

The variations

  • Swap the tofu for peeled shrimp sautéed quickly, for a version closer to traditional Hakka cooking.
  • For a gluten-free version, use a wheat-free tamari instead of soy sauce.
  • To save time, serve the green soup on the side in a bowl so everyone pours their own amount over their rice.

What to serve it with

  • A light green tea on the side
  • Raw bean sprouts for crunch
  • A little sliced fresh chili

Storage

Keep the rice, vegetables, and green soup separately in the fridge in sealed containers, for up to 2 days. The soup loses a bit of its color while it waits, so blend it fresh if you can. Reheat the rice and vegetables in a pan, the soup is served warm or cold.

Questions about this dish

Can you make lei cha ahead of time?

You can cook the rice, tofu, and vegetables a few hours ahead and keep them chilled. Blend the green soup right before serving so it keeps its color and aroma.

Can you use a different tea instead of green tea?

A light green tea works best, it stays mild once blended with the herbs. A strong or smoky tea would overpower the mint and basil.

Is lei cha a good dish for kids?

The taste of tea and fresh herbs often surprises younger palates. It's better suited to kids already used to bitter or herbal flavors.

Can you freeze the green soup?

Freezing isn't recommended, it makes the soup lose its bright color and the crunch of the fresh herbs. It's best made just before serving.

How long does it take to make a lei cha, rice with vegetables and green tea soup?

Count 45 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a lei cha, rice with vegetables and green tea soup?

About 610 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a lei cha, rice with vegetables and green tea soup cost?

About €2.50 per serving, or €10.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains peanuts, soy, gluten, sesame. Always check the labels of the products you buy.

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