Prep Time::35 mins
Cook Time::5 mins
Additional Time:: 1 hr
Total Time:: 1 hr 40 mins
Servings::4
Ingredients
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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
¼ cup chopped cilantro
1 tablespoon sesame seeds
Directions
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.