Japanese Tofu Salad

Ingredients

Original recipe makes 4 servings

1. 1 (14 ounce) package firm tofu, drained
2. 3 tablespoons soy sauce
3. 1 tablespoon mirin (sweetened rice wine)
4. 2 teaspoons sesame oil, or to taste
5. 1 tablespoon rice vinegar
6. 2 tablespoons vegetable oil
7. 2 cloves garlic, minced
8. 1 teaspoon minced fresh ginger
9. 1 large tomato, seeded and chopped
10. 1 small red onion, thinly sliced
11. 1/4 cup chopped cilantro
12. 1 tablespoon sesame seeds

Directions

1. Place tofu between two clothing, and weigh down with a heavy book. Allow tofu to strain for 1 hour, serving out the removed fluid every 20 minutes.

2. Whisk together the soy marinade, mirin, sesame oil, and grain therapy in a normal size dish. Warm the oil in a little pan over method heat, mix in the beans and cinnamon, and carefully cook until gently golden; mix into the soy marinade combination.

3. Cut tofu into bite-sized pieces, and throw together with the tomato, red onion, and cilantro. Add in the wearing and throw to coat. Take with a spread of sesame seed products.