# What You Need:
→ Tofu
01 - 14 oz firm tofu, drained and pressed
02 - 2 tbsp cornstarch
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
05 - 3 tbsp vegetable oil for frying
→ Salad
06 - 5 oz mixed salad greens (arugula, spinach, romaine)
07 - 1 medium carrot, julienned
08 - 1/2 cucumber, thinly sliced
09 - 1 small red bell pepper, thinly sliced
10 - 2 spring onions, sliced
11 - 2 tbsp toasted sesame seeds
→ Ginger-Soy Dressing
12 - 3 tbsp soy sauce
13 - 2 tbsp rice vinegar
14 - 1 tbsp honey or maple syrup
15 - 1 tbsp fresh ginger, finely grated
16 - 1 clove garlic, minced
17 - 2 tbsp sesame oil
18 - 1 tbsp water
# How-To Steps:
01 - Cut the pressed tofu into 3/4 inch cubes.
02 - Toss tofu cubes with cornstarch, salt, and black pepper until evenly coated.
03 - Heat vegetable oil in a large non-stick skillet over medium-high heat. Fry tofu cubes until golden and crispy on all sides, approximately 10 to 12 minutes. Drain on paper towels.
04 - Whisk together soy sauce, rice vinegar, honey or maple syrup, grated ginger, minced garlic, sesame oil, and water until blended.
05 - Arrange mixed greens, julienned carrot, sliced cucumber, red bell pepper, and spring onions in a large salad bowl or individual plates.
06 - Top the salad with crispy tofu cubes and sprinkle toasted sesame seeds evenly over the dish.
07 - Drizzle the ginger-soy dressing over the salad immediately before serving.
