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
- ¼ cup chopped cilantro
- 1 tablespoon sesame seeds


Directions :

Step 1 : Place the tofu between two plates, and press down on a heavy book. Allow the tofu to dry for an hour, and pour in the expelled liquid every 20 twinkles.

Step 2 : Whisk together soy sauce, condiment, sesame oil painting, and rice ginger in a small coliseum. Heat oil painting in a small frying visage over medium heat, add garlic and gusto and cook gently until slightly golden; Stir in soy sauce admixture.

Step 3 : Cut the tofu into bite- size pieces, and toss with the tomatoes, onions and cilantro. Pour the admixture into the sauce and toss to fleece. Garnish with a sprinkle of sesame seeds.