Ingredients

• 1/4 cup low-sodium soy sauce
• 1/4 cup rice wine vinegar, plus more if needed
• 2 tablespoons minced fresh ginger
• 2 tablespoons brown sugar, plus more if needed
• 3/4 teaspoon toasted sesame oil
• Pinch red pepper flakes
• 2 cloves garlic, minced
• 2/3 cup plus 2 tablespoons olive oil
• One 14-ounce package extra-firm tofu, cut into cubes
• 2 tablespoons sesame seeds
• One 10-ounce package mixed greens
• 1 cup red grape tomatoes, halved
• 1/2 red onion, very thinly sliced
• One 11-ounce can mandarin oranges, drained

Instructions

1. Watch how to make this recipe.
2. To make the dressing: Put the soy sauce, vinegar, ginger, brown sugar, sesame oil, red pepper flakes, garlic and 2/3 cup of the olive oil into a blender. Blend until completely emulsified. Taste the dressing and adjust to your taste, adding more vinegar or sugar as needed. Pour half of the dressing into a jar and refrigerate for the salad.
3. Put the tofu cubes into a bowl and pour over the remaining dressing. Cover and refrigerate for at least an hour.
4. Remove the tofu from the dressing and pat dry. Heat the remaining 2 tablespoons olive oil in a nonstick skillet over medium-high heat. Cook the tofu on all sides until nicely browned and crisp, about 10 minutes. Toss in the sesame seeds and cook for another minute. Remove to a paper towel-lined plate.
5. To assemble the salad, put the mixed greens, halved tomatoes and sliced onion in a large bowl. Pour on half the remaining dressing, reserving the rest for later use. Toss to coat. Arrange the tofu and mandarin oranges all over the greens. Serve immediately.