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1
Combine the soy sauce and sesame oil in a mediumsize bowl.
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2
Add the tofu and, with a rubber spatula, gently toss it with the marinade.
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3
Let sit 30 minutes.
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4
In a large nonstick skillet, heat the tablespoon of oil over high heat until it is very hot but not smoking.
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5
Add the marinated tofu and spread it out so that it is in one layer.
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6
Fry it, shaking the pan often to prevent sticking, until it is a rich golden color all over.
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7
With a spatula, flip it over occasionally so it gets evenly browned.
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8
Place the tofu in a large bowl.
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9
Set the skillet aside.
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10
Combine all the ingredients for the dressing in a jar with a tightfitting lid and shake vigorously.
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11
Pour half the dressing on the hot tofu and toss well.
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12
Chill the tofu until it is very cold, about 2 hours.
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13
Meanwhile place the broccoli in the skillet, add a little water, and cover the pan.
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14
Cook until it is crisp yet tender, about 4 minutes.
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15
Immerse it in a bowl of cold water to stop any further cooking.
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16
Drain the broccoli thoroughly, then place it on a cotton or linen kitchen towel and pat it very dry.
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17
In a large bowl mix the broccoli, scallions, red pepper with half of the remaining dressing and toss well.
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18
Let sit at least 30 minutes to marinate.
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19
Just before serving mix in the tofu.
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20
Toss the mesclun with the remaining dressing, then place a portion of the greens on each large serving plate.
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21
Spoon a moundful of the vegetables and tofu in the center.
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22
Serve immediately.
