• Remove the tofu from the packaging and wrap in paper towels. Press the tofu with weight (such as a pan) for at least 30 minutes in the refrigerator.
• Cut the tofu into roughly 1" cubes. Set aside on a paper towel lined plate.
• In a small bowl, whisk together the soy sauce, rice wine vinegar, brown sugar, sesame oil, ginger, and garlic. Set aside for now.
• Heat the neutral oil in a skillet over medium-high heat. Fry the tofu on each side for 3-4 minutes or until golden brown.
• In a small bowl, mix together the cornstarch with 2 tablespoons of water. Set aside.
• Pour the sauce over the tofu and remove from heat. Mix the slurry before adding to the pan so the cornstarch is fully suspended in the slurry. This will cause clumping in the sauce otherwise. Bring pan back to medium-low heat and stir until thickened and glossy. Remove from heat and set aside.
• Open Fresh Express® Creamy Mushroom Caesar Chopped Salad kit and pour all salad contents except for the croutons into a large mixing bowl. Toss the dressing into the salad until coated and divide onto two plates.
• Place the tofu on top of each salad and garnish with sesame seeds and croutons.

Chef Tips:

Don’t rush the 30-minute press. Removing the internal water is crucial to getting the tofu to fry instead of just steaming in the pan.
When adding the slurry, make sure the pan isn’t at a rolling boil. Stir the slurry one last time before adding it, then whisk it into the sauce constantly.
For an extra layer of flavor, toss the sesame seeds in a dry pan over medium heat for 30-60 seconds until they are fragrant.