For the Marinated Tofu:
Drain the tofu and cut it into cubes. Place the cubes in a shallow dish and set aside.
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.
For the Turmeric Honey Ginger Vinaigrette:
In a blender add all of the ingredients and blend until emulsified.
For the Plating:
In a large skillet, add 2 tablespoons of vegetable oil and heat over medium-high heat.
Remove the tofu pieces from the marinade and discard. Add tofu to a non-stick pan and fry the tofu until golden brown on medium-high heat.
Meanwhile In a serving bowl, drizzle the arugula, shaved carrot and cilantro with vinaigrette and season with toasted sesame seeds & Pacific flake salt. Toss until well mixed and taste for seasoning.
Garnish salad with seared tofu, edamame, then add a sprinkle of Korean chile and Pacific Flake Sea Salt.