INGREDIENTS

INSTRUCTIONS

THE DRESSING
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
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