Drain the extra-firm tofu and press it for 15–20 minutes between plates or in a tofu press to remove excess water. Cut pressed tofu into 1/2-inch cubes.

Make marinade

In a shallow bowl or container, whisk together 3 tbs soy sauce, 1 tbs rice vinegar, 1 tsp sesame oil, 1 tsp maple syrup, 1 tsp minced garlic, 1/2 tsp grated ginger and 1/4 tsp black pepper until combined.

Marinate

Add the tofu cubes to the marinade and toss gently to coat. Let marinate at room temperature for 15–30 minutes, or refrigerate up to 2 hours (stir once halfway through). Reserve the marinade.

Coat and pan-fry

Toss the marinated tofu lightly with 1 tbs cornstarch so pieces have a thin, even coating. Heat 1 tbs neutral oil in a nonstick or cast-iron skillet over medium-high heat. Add tofu in a single layer (work in batches if needed) and cook 3–4 minutes per side until golden and crisp. Pour reserved marinade into the pan in the last minute and cook until mostly absorbed/glazed on the tofu. Remove from heat and set aside to cool slightly.

Vegetables & Greens

Prepare vegetables

While tofu marinates, trim broccoli into small florets, thinly slice mushrooms, peel and slice cucumber into thin half-moons, and thinly slice red onion.

Quick-blanch broccoli (optional)

To soften raw broccoli slightly: bring a small pot of salted water to a boil, blanch florets for 30–45 seconds, then plunge into an ice bath to stop cooking. Drain well. (Alternatively, use raw broccoli for more crunch.)

Toss greens

Place 5 cups mixed salad greens in a large bowl. Add cucumber, mushrooms, sliced red onion, and broccoli florets. Toss gently to combine.

Dressing & Assembly

Prepare dressing

Choose a dressing: For Sesame-Soy dressing, whisk 1 tbs soy sauce, 1 tbs rice vinegar, 0.5 tsp toasted sesame oil, 1 tbs neutral oil and 1 tsp honey/maple together. For Lemon-Herb dressing, whisk 2 tbs lemon juice, 2 tbs olive oil, 0.5 tsp Dijon, and 0.25 tsp salt until emulsified. Taste and adjust seasoning.

Dress the salad

Drizzle about half the dressing over the salad and toss gently to coat. Add more dressing to taste — you will likely use 2–3 tbs total depending on preference.

Add tofu and garnish

Top the dressed salad with the warm or room-temperature marinated tofu cubes. Sprinkle toasted sesame seeds, chopped cilantro or parsley, sliced scallions, and crushed peanuts or cashews if using.

Serve

Divide salad onto plates or bowls and serve immediately. Leftover dressing can be stored refrigerated for up to 3 days; leftover tofu keeps 2–3 days refrigerated.