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Sesame-crusted Tofu with Spring Vegetable Salad



1. Pat dry tofu with paper towel, cut into 8 pieces.

2. Spread sesame seeds over a large plate. Gently coat tofu in sesame seeds by pressing into seeds. Set aside.

3. Combine tahini, soy sauce, vinegar and sugar in a small bowl. Mix until sugar dissolves.

4. Blanch green vegetables for 3 minutes in boiling water, then drain and rinse under ice cold running water to refresh. Drain again.

5. Transfer to large bowl with remaining vegetables. Add 1 tablespoon of dressing and toss to coat.

6. Heat oil in a large fry pan over high heat. Cook tofu for 2 minutes on each side until golden.

7. Divide salad among serving plates, top with tofu and drizzle over remaining dressing. Serve with brown rice or noodles as desired.

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