# What You'll Need:
→ Tofu
01 - 14 ounces firm tofu, drained and pressed
02 - 2 tablespoons cornstarch
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 3 tablespoons vegetable oil, for frying
→ Salad
06 - 5 ounces 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 tablespoons toasted sesame seeds
→ Ginger-Soy Dressing
12 - 3 tablespoons soy sauce
13 - 2 tablespoons rice vinegar
14 - 1 tablespoon honey or maple syrup
15 - 1 tablespoon fresh ginger, finely grated
16 - 1 clove garlic, minced
17 - 2 tablespoons sesame oil
18 - 1 tablespoon water
# Step-by-step Directions:
01 - Cut the pressed tofu into 3/4-inch cubes.
02 - Toss tofu cubes with cornstarch, salt, and black pepper until evenly coated on all sides.
03 - Heat vegetable oil in a large non-stick skillet over medium-high heat. Fry tofu cubes for 10 to 12 minutes, turning to achieve a golden, crispy exterior. Remove and drain on paper towels.
04 - Whisk together soy sauce, rice vinegar, honey or maple syrup, grated ginger, minced garlic, sesame oil, and water in a small bowl until well combined.
05 - Arrange mixed greens, julienned carrot, sliced cucumber, bell pepper, and spring onions in a serving bowl or individual plates.
06 - Top the salad with crispy tofu cubes and sprinkle toasted sesame seeds over the top.
07 - Drizzle the ginger-soy dressing over the salad just before serving.
