Recipe courtesy of Ree Drummond
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Total:
1 hr 30 min
Active:
30 min
Yield:
2 to 4 servings
Level:
Easy
Total:
1 hr 30 min
Active:
30 min
Yield:
2 to 4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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.

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

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.

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.

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