Asian Chopped Salad With Seasoned Tofu Fingers

• 1/4 cup soy sauce
• 2 tablespoons mirin (sweet Japanese rice wine)
• 1 tablespoon rice vinegar
• 1 tablespoon minced or grated fresh ginger
• 1/2 teaspoon sugar
• 1 tablespoon Asian sesame oil
• 1 pound firm tofu
• 1 romaine heart, chopped
• 5 cups mixed chopped or diced vegetables such as: Green or red cabbage Celery (from the inner heart) Red pepper Radishes, sliced or chopped
• 1/4 cup dry roasted peanuts, coarsely chopped
• 1/4 cup chopped cilantro (more to taste)
• 1 serrano pepper, seeded and minced (optional)
• 2 tablespoons fresh lime juice
• 1/4 cup tofu marinade, above
• 2 tablespoons canola or peanut oil
• 13 cup low-fat buttermilk or plain nonfat yogurt

1. Marinate the tofu: combine the soy sauce, mirin, rice vinegar, ginger and sugar in a 2-quart bowl.
2. Whisk in the sesame oil and combine well.
3. Drain the tofu and pat dry with paper towels.
4. Slice into 1/3-inch thick slabs and cut the slabs in half lengthwise to get fingers approximately 1/3 inch thick by 3/4 inch wide.
5. Blot each finger with paper towels.
6. Add to the bowl with the marinade and gently toss to coat.
7. Cover and refrigerate for 15 minutes to an hour, or for up to a day.
8. Meanwhile, heat the oven to 375 degrees and line a baking sheet with parchment.
9. Lift the tofu out of the marinade and arrange the pieces on the parchment-covered baking sheet.
10. Bake for 7 to 10 minutes, until the edges are just beginning to color and the marinade sets on the surface of the tofu.
11. Remove from the heat.
12. In a large bowl, combine all of the salad ingredients.
13. Whisk together the dressing ingredients and toss with the salad.
14. If desired, transfer to a platter.
15. Garnish with the tofu strips and serve.

soy sauce, mirin, rice vinegar, ginger, sugar, asian sesame oil, tofu, heart, mixed, peanuts, cilantro, serrano pepper, lime juice, marinade, peanut oil, lowfat buttermilk

Taken from cooking.nytimes.com/recipes/1014354 (may not work)