Instructions: Combine the rice vinegar and the sugar in a small bowl. Stir in the pickled ginger. Let them stand for the flavors to mingle, 5 minutes.

Combine the cilantro, onions, salt and sesame oil in a small bowl. (To keep the dish attractive, dont make the cilantro mixture until just before serving. If you do it too far ahead, it will turn limp and lose its color.)

Cut the drained tofu crosswise into 6 slices. Put 1 slice of tofu on a serving plate. Cut the slice in half lengthwise, then crosswise into sixths, forming cubes. Spoon about 1 tablespoon of the onion mixture over the top of the cubes, smoothing it so all are covered. Repeat with the remaining tofu.

Serve with the pickled ginger vinegar on the side. Serve this with chopsticks, if youd like.

This recipe yields 6 servings.

NOTES :

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