Serves 21 1/2 teaspoon(s) Sesame Seeds
2 tablespoon(s) Vegetable Oil
2 (1/2 pound) Firm Cakes Tofu, halved diagonally
2 slice(s) (thin, round) Smoked Ham
1 large Egg, beaten
2 large Mushrooms, sliced
4 cup(s) (loosely packed) Young Shungiku Leaves, torn
8 slice(s) Cucumber
2 tablespoon(s) Rice-Wine Vinegar
2 tablespoon(s) Reduced-Sodium Soy Sauce
1 teaspoon(s) Brown Sugar
1 teaspoon(s) Oriental Sesame Oil
1 clove(s) Garlic, finely chopped
Prepare Sesame Soy Dressing: In screw-top jar with tight-fitting lid, combine 3 tablespoons vegetable oil, rice-wine vinegar, reduced-sodium soy sauce, brown sugar, Oriental sesame oil, and garlic, until well mixed.
Prepare Shungiku Salad: Heat large skillet until hot over high heat. Add sesame seeds and stir-fry until lightly browned. Remove to bowl. Add 2 tablespoons of oil and tofu triangles. Brown tofu well on all sides -- about 10 minutes. Drain tofu on paper towels and set aside. Reduce heat to low. Add ham and brown lightly; remove to plate. Fold ham in half; roll into cone shape and set aside. Add egg to skillet and cook until set like a thin pancake, turning once. Remove to cutting board and set aside. Add mushrooms to skillet and sautee until wilted -- about 1 minute. Transfer to plate. Cut egg pancake into 1/2-inch-wide strips. To serve, divide Shungiku leaves between 2 serving plates. Top with mushrooms, cucumber slices, egg strips, tofu triangles, and ham cones. Sprinkle salad with sesame seeds and serve with Sesame Soy Dressing.