Sesame-Crusted Tofu Salad With Citrus Vinaigrette

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1/2 cup low-sodium soy sauce

2 tablespoons snipped chives

1 tablespoon minced fresh ginger

1 1/2 teaspoons Asian sesame oil

2 garlic cloves, minced

1 small shallot, minced

1/2 cup sesame seeds

Two 14-ounce blocks soft tofu, drained, each cut into 6 slices

1/4 cup pure olive oil

1 tablespoon sherry vinegar

1 tablespoon fresh orange juice

1 tablespoon fresh lemon juice

1/3 cup extra-virgin olive oil

Salt and freshly ground pepper

6 ounces mesclun (10 loosely packed cups)

1/4 cup mint leaves

1/4 cup torn basil leaves

1/2 cup cherry tomatoes

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