Ingredients

• 1 pkg Superior’s Organic Extra Firm or Pressed Tofu, cut into small cubes

• 1 Cucumber, sliced

• 2 tbsp Sesame seeds

• 2 tbsp Olive oil

Dressing:

• 1/4 cup soy sauce

• 1/4 cup rice wine vinegar, plus more if needed

• 2 tbsp ginger, minced

• 2 tbsp brown sugar, plus more if needed

• 1 tsp toasted sesame oil

• 2 cloves garlic, minced

• 1/3 cup olive oil

Instructions

Makes 4 servings

1. Put the soy sauce, vinegar, ginger, brown sugar, sesame oil, red pepper flakes, garlic and 1/3 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.

2. Put the tofu cubes into a bowl and pour over the remaining dressing. Cover and refrigerate for at least an hour.

3. 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.

4. To assemble the salad, put the sliced cucumber and tofu in a bowl. Pour on half the remaining dressing, reserving the rest for later use. Toss to coat. Then sprinkle on the sesame seeds and toss again. Serve immediately.