Step 1

Press the tofu (just wrap the tofu in a clean towel and apply a steady weight to squeeze out the moisture). This step is optional, but your tofu will be tastier if you do.

Step 2

Mix all the tofu marinade ingredients in a mixing bowl (soy sauce, vinegar, maple syrup, garlic powder, and onion powder) until well combined.

Step 3

Incorporate the tofu cubes and let them marinate covered in the fridge for at least 15 minutes. If you let them marinate for a longer period of time, they will have a more intense flavor.

Step 4

Drain the tofu but don’t discard the sauce. Set aside.

Step 5

Heat the oil in a skillet and sautée the tofu over medium-high heat until golden brown, stirring occasionally.

Step 6

Pour the marinade liquid into a bowl with the cornstarch and mix until well combined. Pour the sauce into the skillet and cook until it thickens. Set aside.

Step 7

To assemble the tofu salad, add the lettuce, cherry tomatoes, corn kernels, and avocado, and sesame seeds to a large mixing bowl.

Step 8

Then add the marinated tofu, pour the dressing over the top, and toss it together.

Step 9

Serve your tofu salad immediately.

Step 10

Best when fresh, keep the leftovers in an airtight container in the fridge for 1-2 days (dressing separate from the salad).