Citrusy Tofu And Rice Salad

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Washington Post


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1 tablespoon sesame seeds

2 medium cloves garlic, minced

2 tablespoons peanut oil

2 tablespoons unseasoned rice vinegar

2 tablespoons freshly squeezed orange juice

1 teaspoon honey

1 teaspoon tamari (wheat-free soy sauce; may substitute low-sodium soy sauce)

1/2 teaspoon freshly grated ginger (from a 1/2-inch piece peeled ginger root)

1/2 teaspoon toasted sesame oil


Freshly ground black pepper

1/2 cup dry white wine

1/2 cup water

Pinch salt

1/2 cup uncooked jasmine rice

14 ounces firm tofu, rinsed, drained and cut into 3/4-inch cubes

8 cups mixed field greens (about 7 ounces), washed and spun-dry

1 medium carrot, peeled and grated

1 small cucumber, peeled and chopped (preferably a young or early one)

2 scallions, white parts only, minced

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