Teriyaki Tofu Salad

Ingredients:
1/3 cup low-sodium soy sauce
3 tablespoons plus 1 teaspoon rice vinegar
1 tablespoon sesame oil
1 tablespoon canola oil
2 tablespoons honey
1 tablespoon minced ginger
2 garlic cloves, minced
2 14-ounce packages extra-firm tofu, cut into 6 slabs
3 tablespoons toasted sesame seeds
2 cups sugar snap peas
6 cups shredded cabbage
1 red bell pepper, thinly sliced
1 cup shredded carrot
1 cup chopped scallions

Directions:
Preheat the oven to 350 degrees. In a bowl, combine the soy sauce, vinegar, sesame and canola oils, honey, ginger, and garlic; mix well.
Place the tofu in a single layer in a 9-x-13-inch baking dish; pour half the dressing over tofu. Sprinkle with 1 1/2 tablespoons of the sesame seeds. Place in the center of the oven and bake 45 minutes.
Bring a small pot of water to a boil; add the sugar snap peas and cook 2 minutes. Drain and rinse under cold water.
Toss the cabbage, bell pepper, carrot, scallions, and sugar snap peas with remaining dressing and sprinkle with remaining sesame seeds. Serve with the tofu.