Japanese Tofu Salad

Name: Japanese Tofu Salad
Total time: 100
Yield: 4
Ingredients: 1 (14 ounce) package firm tofu, drained; 3 tablespoons soy sauce; 1 tablespoon mirin (sweetened rice wine); 1 tablespoon rice vinegar; 2 teaspoons sesame oil, or to taste; 2 tablespoons vegetable oil; 2 cloves garlic, minced; 1 teaspoon minced fresh ginger; 1 large tomato, seeded and chopped; 1 small red onion, thinly sliced; 0.25 cup chopped cilantro; 1 tablespoon sesame seeds

Recipe by JOSIE from allrecipes.com

Lunch 2 Hr. 40 Mins.

Ingredients

4 servings

•

1 (14 ounce) package firm tofu, drained
•

3 tablespoons soy sauce
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1 tablespoon mirin (sweetened rice wine)
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1 tablespoon rice vinegar
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2 teaspoons sesame oil, or to taste
•

2 tablespoons vegetable oil

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2 cloves garlic, minced
•

1 teaspoon minced fresh ginger
•

1 large tomato, seeded and chopped
•

1 small red onion, thinly sliced
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0.25 cup chopped cilantro
•

1 tablespoon sesame seeds

Instructions

Place tofu between two plates. Place a heavy book on top and let sit until tofu has drained, about 1 hour, pouring out expelled liquid every 20 minutes.
Whisk together soy sauce, mirin, rice vinegar, and sesame oil in a small bowl.
Heat vegetable oil in a small pan over medium heat. Add garlic and ginger; gently stir and cook until lightly golden, 1 to 2 minutes. Stir into soy sauce mixture.
Cut pressed tofu into bite-sized pieces, then place into a bowl with tomato, onion, and cilantro. Pour in dressing and toss to coat. Garnish with sesame seeds.