Hakka Recipe

Hakka Lei Cha Rice

Hakka · Serves 3–4 · 50 minutes

Lei cha rice is a Hakka dish of rice, vegetables, tofu, peanuts, and a ground tea-herb broth poured over or served alongside.

Why this dish works

The dish teaches a different form of Chinese meal structure. The tea-herb broth is earthy and green, while the rice bowl carries vegetables, tofu, and crunch.

Recipe at a glance

Item Detail
Serves 3–4
Time 50 minutes
Core technique Tea-herb broth and rice bowl assembly
Heat level Mild
Best with Pickles or simple greens

Ingredients

  • 4 cups cooked rice
  • 1 block firm tofu, diced
  • 2 cups chopped greens
  • 1 cup green beans or long beans, chopped
  • 1/2 cup roasted peanuts
  • 2 tablespoons sesame seeds
  • 2 cups brewed green tea
  • 1 cup basil, mint, cilantro, or mixed herbs
  • 1 clove garlic, optional
  • Salt to taste
  • Neutral oil

Method

  1. Pan-fry tofu until lightly browned.
  2. Stir-fry greens and beans separately with a little oil and salt.
  3. Blend or grind brewed tea with herbs, sesame seeds, peanuts, garlic if using, and salt.
  4. Warm the tea-herb broth gently.
  5. Place rice in bowls.
  6. Arrange tofu, greens, beans, and peanuts over rice.
  7. Pour broth over or serve alongside.

Menu-literacy notes

  • 擂茶 / lei cha: ground tea, herbs, nuts, and seeds define the dish.
  • Hakka signal: practical, textural, and migration-linked cooking.
  • Peanuts and sesame: central but relevant to allergies.
  • Meal structure: broth and rice bowl work together.

Variations and substitutions

  • Use sunflower seeds instead of peanuts for some allergy needs.
  • Use no garlic for Buddhist vegetarian adaptation.
  • Add mushrooms for more savoriness.
  • Serve broth separately for diners new to the flavor.

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