Step 1

Cut the tofu into 6 slabs crosswise and blot very well with paper towel or a clean tea-towels. Better yet, press ahead of time in a tofu press if you own one.

Step 2

Cut each slab in half to make two squares, then cut each square on the diagonal to make two triangles. Or, just cut into dice if you prefer.

Step 3

Heat the oil and teriyaki sauce in a medium skillet or stir-fry pan. Add the tofu and cook over medium-high heat until it browns and gets a little crusty here and there, stirring often. This will take about 10 minutes.

Step 4

Line a serving platter with the greens. Scatter the tomatoes, edamame, carrot, and cashews over the greens, then drizzle with vinegar. Grind some pepper over the surface.

Step 5

At the last minute, scatter the tofu over the salad. Serve at once; pass around extra teriyaki sauce for individual servings (I know, it sounds odd to put teriyaki sauce on salad, but in this case, it works!).