Napa Cabbage and Tofu Salad with Sesame Dressing

(recipe from Food & Wine magazine)

Dressing:
1 Tbsp. minced fresh ginger
1 large garlic clove, coarsely chopped
1/2 large jalapeño, seeded and chopped
1 Tbsp. plus 1 tsp. tahini
1 Tbsp. sesame oil
1 Tbsp. vegetable oil (I used flax oil)
2 Tbsp. soy sauce
2 Tbsp. rice vinegar
1/2 tsp. light brown sugar (I used honey)
3 Tbsp. chopped cilantro
1 Tbsp. chopped mint
Salt and freshly ground pepper

Salad:
1 lb. soft tofu, drained and cut into 1-inch cubes
4 cups finely shredded Napa cabbage (about 1/2 large head)
2 cups spinach leaves, finely shredded
1 cup finely shredded red cabbage
1 medium kohlrabi or small jicama, peeled and cut into matchsticks
5 large radishes, cut into matchsticks
1 large carrot, shaved into thin curls with a vegetable peeler (or matchsticks)
Salt and freshly ground pepper
1 Tbsp. black sesame seeds or toasted white sesame seeds, for garnish

Make the dressing: Combine all of the ingredients except for the cilantro and mint in a mini food processor and puree until smooth.  (I pureed the cilantro and mint too.)  Transfer to a bowl and stir in the cilantro and mint.  Season with salt and pepper.

Make the salad:  Bring a medium saucepan of water to a gentle simmer.  Add salt.  Put half of the tofu in a small strainer and ease it into the water.  Simmer over moderate heat for 2 minutes, then transfer to paper towels to drain.  Repeat with the remaining tofu.

In a large bowl, toss the cabbage, spinach, red cabbage, kohlrabi, radishes, carrot, and tofu.  Season with salt and pepper.  Spoon the dressing over the salad and garnish with sesame seeds.