Napa Cabbage-And-Tofu Salad With Orange-Ginger Vinaigrette

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2 teaspoons grated orange rind

3 tablespoons fresh orange juice

1 tablespoon mirin (sweet rice wine) or slightly sweet white wine (such as Riesling)

1 tablespoon chopped fresh cilantro

1 teaspoon minced peeled fresh ginger

2 teaspoons rice vinegar

1 1/2 teaspoons dark sesame oil

1 teaspoon low-sodium soy sauce

1/4 teaspoon salt

4 cups water

1 (2-inch) slice peeled fresh ginger

2 cups broccoli florets

4 cups thinly sliced napa (Chinese) cabbage

1/4 cup thinly sliced green onions

10 snow peas, trimmed and cut lengthwise into thin strips

1 (12.3-ounce) package reduced-fat firm tofu, drained and cut into 1/2-inch cubes

2 teaspoons sesame seeds, toasted

1/4 teaspoon black pepper

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