Ingredients

Marinated Tofu
• 1 lb extra firm tofu
• 4 tablespoons low-sodium soy sauce
• 1 tablespoon rice wine vinegar
• 1 teaspoon Korean chile flake
• 1 teaspoon ginger powder
• 1 tablespoon brown sugar
• 2 garlic cloves, minced

Turmeric Honey Ginger Vinaigrette
• 1 tablespoon grated ginger
• 2 tablespoons honey
• 2 tea [kosher salt|https://www.worldspice.com/spices/kosher-salt
• 1 teaspoon turmeric
• 1/2 teaspoon black pepper
• 1/4 cup rice wine vinegar
• 3/4 cup vegetable oil

Plating
• 2 tablespoons vegetable oil
• Chili Threads (pinch per salad)
• 1/4 pound baby arugula
• 1/2 cup chopped cilantro
• 1 carrot, shaved in strips
• 1/2 cup freeze dried edamame
• 1 1/2 teaspoon Gomasio

Instructions

Marinated Tofu
1. Drain the tofu and cut it into cubes. Place the cubes in a shallow dish and set aside.
2. Add the remaining marinade ingredients to a medium sized bowl and whisk to combine. Pour over tofu and let it sit overnight for best results or at least 5 hours.

Honey ginger vinaigrette
1. In a blender add all of the ingredients and blend until emulsified.

Plating
1. In a large skillet, add 2 tablespoons of vegetable oil and heat over medium-high heat.
2. Remove the tofu pieces from the marinade and discard. Add tofu to a non-stick pan and fry the tofu on medium-high heat. A minute from being beautifully golden brown add the chili threads to the pan and toast them until fragrant.
3. Finish cooking tofu until golden brown.
4. Meanwhile In a serving bowl, drizzle the arugula, shaved carrot and cilantro with vinaigrette and season with Gomasio.
5. Toss until well mixed and taste for seasoning.
6. Garnish salad with seared tofu, edamame, and toasted chili threads.