|Soy sauce||4 Tablespoon|
|Vegetable oil||2 Teaspoon|
|Finely chopped fresh ginger||1⁄2 Teaspoon|
|Lemon juice||1 Tablespoon|
|Dry white wine||2 Teaspoon|
|Tofu||1 Pound, cut into cubes (500 Gram)|
|Lettuce||1 , leaves separated|
|Tomatoes||2 , cut into wedges|
|Snow pea sprouts/Watercress||2 Ounce (60 Gram)|
|Carrots||2 , sliced|
|Sesame seeds||1 Tablespoon, toasted|
1. Place soy sauce, oil, ginger, lemon juice and wine in a small bowl. Add tofu and toss to coat. Cover and set aside to marinate for 10-15 minutes.
2. Place lettuce, tomatoes, snow pea sprouts or watercress and carrots in a bowl. Drain tofu and reserve marinade. Add tofu to salad, toss to combine and sprinkle with sesame seeds. Just prior to serving, drizzle with reserved marinade.