Makes 4 servings.
1 (16-ounce) bag coleslaw mix
1 tablespoon plus 1 1/2 teaspoons roasted sesame oil, divided
1 tablespoon plus 1 teaspoon vegetable oil, divided
3 tablespoons rice vinegar
1/2 teaspoon sugar
1/4 teaspoon hot red pepper flakes
2 scallions, white and light green parts, chopped
2 cloves garlic, finely chopped
2 tablespoons soy sauce
1 tablespoon roasted sesame seeds
1 (14-ounce) package extra-firm tofu, cut crosswise into 8 slices, drained and patted dry
1. Place coleslaw mix in a large bowl. Toss with 11/2 teaspoons sesame oil, 1 teaspoon vegetable oil, vinegar, sugar and hot red pepper flakes. Set aside.
2. Combine scallions, garlic, soy sauce, sesame seeds and remaining 1tablespoon sesame oil in a small bowl. Set aside.
3. Heat remaining tablespoon vegetable oil in a large, nonstick skillet over high heat. Add the tofu and cook, turning once, until golden brown on both sides, about 8 minutes total. Spoon scallion mixture over tofu, cover, and cook another minute.
5. Divide salad among 4 serving bowls, top each portion with two slices of tofu, and serve.