Japanese Tofu Salad

Ingredients

• 1 (14 ounce) package firm tofu, drained
• 3 tablespoons soy sauce
• 1 tablespoon mirin (sweetened rice wine)
• 2 teaspoons sesame oil, or to taste
• 1 tablespoon rice vinegar
• 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
• 1/4 cup chopped cilantro
• 1 tablespoon sesame seeds

Directions

1. Place tofu between two plates, and weigh down with a heavy book. Allow tofu to drain for 1 hour, pouring out the expelled liquid every 20 minutes.
2. Whisk together the soy sauce, mirin, sesame oil, and rice vinegar in a small bowl. Heat the oil in a small pan over medium heat, stir in the garlic and ginger, and gently cook until lightly golden; stir into the soy sauce mixture.
3. Cut tofu into bite-sized pieces, and toss together with the tomato, onion, and cilantro. Pour in the dressing and toss to coat. Garnish with a sprinkle of sesame seeds.

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