1 package extra firm tofu
3 tablespoons Lapsang souchong black tea
1 cup water
2 teaspoons salt
1 teaspoon sugar
1 tablespoon uncooked rice
Wakame salad, shredded nori, kimchee and black sesame seeds for garnish

Slice tofu into quarter thick slices. Rinse 1 tablespoon of the tea. Bring the water to a boil, add the salt, sugar and rinsed tea and steep 3 minutes. Strain into a bowl.

Add the tofu to the tea mixture, cover and chill for at least 1 hour and up to overnight.

Line a Dutch oven with two layers of aluminum foil. In a small bowl mix the remaining tea with the rice. Pour the mixture into the bottom of the Dutch oven and spread it evenly. Put a steamer rack on top of the tea mixture.

Remove the tofu from the tea marinade and pat it dry. Lay a single layer of tofu slices on the steamer rack. Cover, and cook over medium heat until smoke starts to escape, about 5 minutes. Turn off the heat and leave the tofu, covered in the pan for 15 minutes. Transfer the tofu to a platter and chill until ready to use.

To serve: garnish each slice with some of the wakame, nori, kimchee or sesame seeds or a combination.