Vietnamese Tofu Salad

Ingredients

• 2 tablespoons mirin
• 2 tablespoons sambal oelek
• 3 tablespoons seasoned rice vinegar
• 4 1/2 teaspoons vegetable oil flavorless
• 1 tablespoon tamari or soy sauce
• 1 tablespoon honey
• 14 ounces firm tofu
• 1 cucumber English, seedless
• pickle Carrot-Daikon, recipe follows
• 2 fresno chiles or other medium-hot red chile, thinly sliced
• 1/4 cup cilantro sprigs fresh
• 1 tablespoon black sesame seeds lightly toasted
• rice vinegar to taste
• kosher salt
• 1/4 cup carrot julienned, preferably cut lengthwise on a mandoline
• 1/4 cup daikon julienned, preferably cut lengthwise on a mandoline
• 1/4 cup rice vinegar
• 1/4 cup sugar
• 1 pinch kosher salt

Nutrition

• Calories : 330 calories
• Carbohydrate : 28 grams
• Cholesterol : 5 milligrams
• Fat : 17 grams
• Fiber : 4 grams
• Protein : 20 grams
• SaturatedFat : 2 grams
• Sodium : 740 milligrams
• Sugar : 19 grams