Japanese Tofu Salad

Ingredients

• 1 , 14 ounce
• 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 cups chopped cilantro
• 1 tablespoon sesame seeds

Instructions

1. 1

   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.

2. 2

   Whisk together soy sauce, mirin, rice vinegar, and sesame oil in a small bowl.

3. 3

   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.

4. 4

   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.