Speedy Vegan Tofu Salad

1.Press the tofu: Wrap the tofu block in paper towels and place a heavy object on top to drain excess water for about 10 minutes.

2.Cut the tofu: Cut the pressed tofu into small cubes.

3.Marinate the tofu: In a bowl, mix the tofu cubes with soy sauce and cornstarch until well coated.

4.Cook the tofu: Heat vegetable oil in a non-stick pan over medium heat. Add the marinated tofu cubes and cook until crispy and golden brown, about 5-7 minutes. Set aside.

5.Prepare the salad: In a large bowl, combine the salad greens, cucumber, bell pepper, red onion, cherry tomatoes, roasted peanuts, and sesame seeds.

6.Make the dressing: In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, sesame oil, garlic, and ginger.

7.Assemble the salad: Add the cooked tofu to the salad bowl, drizzle with the dressing, and toss gently to combine.

8.Serve: Divide the tofu salad among plates and enjoy!