Directions

1. Prepare the tofu  Drain the tofu and place it on a plate lined with paper towels. Lay another paper towel or two over the tofu; set another plate on top. Place a can or jar on the top plate (for weight) and set aside for a couple of hours.

2. Put the sesame oil, soy sauce, sugar, and rice vinegar into a small bowl and stir until the sugar dissolves. Set aside.
3. Cut the tofu into ¼-inch thick slices and place them in a container. Pour the marinade over the tofu slices and gently turn them to coat all sides. Marinate for at least 2 hours at room temperature and up to overnight in the fridge.
4. Lift the tofu slices out of the marinade, pat them dry and cut into cubes. Set aside.

5. Make the dressing  Put all the dressing ingredients into the jar of a blender. Process until homogenous but not completely smooth — bits of pepper and scallion add nice texture. Set aside.

6. Assemble the salad  Put all the salad ingredients, except the peanuts and coriander, into a large bowl. Toss to mix. Pour most of the dressing (reserving a little for garnish) over the salad and stir to mix. Just before serving, mound the tofu on top of the salad, scatter the coriander and peanuts over the tofu, and drizzle on the reserved dressing.