For the Marinated Tofu:

• 1 lb extra firm tofu
• 4 tablespoons low-sodium soy sauce
• 1 tablespoon rice wine vinegar
• 1 teaspoon Korean Chile 
• 1 teaspoon Powder Ginger 
• 1 tablespoon brown sugar
• 2 garlic cloves, minced

For the Turmeric Honey Ginger Vinaigrette:

• 1 tablespoon grated ginger
• 2 tablespoons honey
• 2 teaspoons Kosher Salt Diamond Crystal 
• 1 teaspoon Turmeric 
• 1/2 teaspoon Black Vietnamese Peppercorn, freshly ground
• 1/4 cup rice wine vinegar
• 3/4 cup vegetable oil

For the Plating:

• 2 tablespoons vegetable oil
• 1/4 pound baby arugula
• 1/2 cup chopped cilantro
• 1 carrot, shaved in strips
• 1/2 cup freeze dried edamame
• 3/4 teaspoon toasted Black Sesame Seed 
• 3/4 teaspoon toasted White Sesame Seed 
• pinch of Pacific Flake Sea Salt 
• pinch of Korean Chile 

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, and a sprinkle of Korean chile.