Salad with tofu and sesame seeds

Ingredients:

• 1/4 cup lightly salted soy sauce
• 1/4 cup rice vinegar + more as needed
• 2 tablespoons chopped fresh ginger
• 2 tbsp brown sugar + more as needed
• 3/4 tsp. dark sesame oil
• A pinch of red pepper flakes
• 2 cloves garlic, crushed
• 2/3 tbsp. + 2 tbsp. l. olive oil
• 1 package (400 g) extra-firm tofu, diced
• 2 tablespoons sesame seeds
• 1 package (280 g) of salad greens
• 1 cup red grape tomatoes, halved
• Half a red onion, very thinly sliced
• 1 can (300 g) of canned tangerines, drained

Preparation:

1. To prepare the dressingIn a blender, combine the soy sauce, vinegar, ginger, brown sugar, sesame oil, red pepper flakes, garlic, and 2/3 cup olive oil. Blend until the mixture is completely emulsified. Taste the dressing and add more vinegar or sugar if needed. Transfer half of the dressing to a jar and refrigerate for the salad.
2. Place the tofu cubes in a bowl and pour the remaining dressing over them. Cover and refrigerate for at least an hour.
3. Remove the tofu from the dressing and pat dry with paper towels. Heat the remaining 2 tablespoons of olive oil in a nonstick skillet over medium-high heat. Fry the tofu on all sides until golden brown, about 10 minutes. Add the sesame seeds and fry for another minute. Transfer to a plate lined with paper towels.
4. To assemble the saladPlace the salad greens, halved tomatoes, and chopped onion in a large bowl. Pour in half of the remaining dressing, reserving the rest for another serving. Toss to coat. Arrange the tofu and tangerines on top of the greens. Serve immediately.