Drain the tofu and gently press it between paper towels to remove excess moisture. Cut the tofu into bite-sized cubes and set aside.

In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, honey or maple syrup, and freshly grated ginger to make the sesame ginger dressing.

Heat a non-stick skillet over medium heat and add a drizzle of oil. Once the skillet is hot, add the tofu cubes and cook until golden brown and crispy on all sides, usually around 8-10 minutes. Remove the tofu from the skillet and set aside.

In a large salad bowl, combine the mixed salad greens, sliced cucumber, bell pepper, and shredded carrot.

Drizzle the sesame ginger dressing over the salad and toss to coat the vegetables evenly.

Top the salad with the crispy tofu cubes and sprinkle sesame seeds over the top for added flavor and texture.

Serve the Asian Sesame Ginger Salad with Crispy Tofu immediately and enjoy!