INGREDIENTS

INSTRUCTIONS

Combine the soy sauce and sesame oil in a mediumsize bowl. Add the
tofu and, with a rubber spatula, gently toss it with the marinade.  Let
sit 30 minutes.  In a large nonstick skillet, heat the tablespoon of
oil over high heat  until it is very hot but not smoking. Add the
marinated tofu and  spread it out so that it is in one layer. Fry it,
shaking the pan  often to prevent sticking, until it is a rich golden
color all over.  With a spatula, flip it over occasionally so it gets
evenly browned.  Place the tofu in a large bowl. Set the skillet aside.
Combine all the ingredients for the dressing in a jar with a
tightfitting lid and shake vigorously. Pour half the dressing on the
hot tofu and toss well. Chill the tofu until it is very cold, about 2
hours.  Meanwhile place the broccoli in the skillet, add a little
water, and  cover the pan. Cook until it is crisp yet tender, about 4
minutes.  Immerse it in a bowl of cold water to stop any further
cooking. Drain  the broccoli thoroughly, then place it on a cotton or
linen kitchen  towel and pat it very dry. In a large bowl mix the
broccoli,  scallions, red pepper with half of the remaining dressing
and toss  well. Let sit at least 30 minutes to marinate. Just before
serving  mix in the tofu. Toss the mesclun with the remaining dressing,
then  place a portion of the greens on each large serving plate. Spoon
a  moundful of the vegetables and tofu in the center. Serve
immediately.  Yield: 4 main course servings  CHEF DU JOUR JEANNE LEMLIN
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