Ingredients

• 1 pkg Ssuperior’s Organic Pressed Tofu or Extra Firm Tofu, cut into 6 slices

• 1/2 cup Low-sodium Soy Sauce

• 2 tbsp Chives, chopped

• 1 tbsp Fresh Ginger, minced

• 1 1/2 tsp Sesame oil

• 2 Garlic cloves, minced

• 1 small Shallot, minced

• 1/2 cup Sesame seeds

• 1/4 cup Pure Olive oil

• 1 tbsp Sherry vinegar

• 1 tbsp Fresh orange juice

• 1 tbsp Fresh lemon juice

• 1/3 cup Extra-virgin olive oil

• Salt and freshly ground pepper

• 6 ounces mesclun (salad mix of assorted small, young salad green leaves. 10 loosely packed cups)

• 1/4 cup Mint leaves

• 1/4 cup Basil leaves, torn

• 1/2 cup Cherry tomatoes

Instructions

Makes 3-4 servings

1. In a small bowl, combine the soy sauce with the chives, ginger, sesame oil, garlic and shallot.

2. Spread the sesame seeds on a large plate. Press one side of each slice of tofu into the sesame seeds so the seeds adhere.

3. In a nonstick skillets, heat 2 tablespoons of the pure olive oil until shimmering. Add the tofu, coated side down, and cook over moderate heat until lightly golden, about 9 minutes. Carefully flip the tofu slices, pour the soy mixture between them and simmer for 3 minutes.

4. Meanwhile, in a large bowl, mix the sherry vinegar with the orange juice, lemon juice and extra-virgin olive oil. Season with salt and pepper. Add the mesclun, mint and basil and toss to coat. Mound the salad in shallow bowls or on plates and scatter the tomatoes all around. Cut tofu into bite-sized cube and then transfer the tofu to the bowls and serve.