1 14-ounce package firm tofu
2 tbsp extra-virgin olive oil
1 4-ounce package Little Leaf Farms Baby Crispy Green Leaf
Salt and pepper
3 oz snap peas, cut on the bias (about 1 cup)
2 oz radishes, thinly sliced (about 3 small)
Honey Miso Dressing
¼ cup extra-virgin olive oil
2 tbsp honey
2 tbsp apple cider vinegar
1 tbsp red miso paste
Salt and Pepper
1. Press the Tofu: Open the container of tofu and drain the water. Wrap the tofu with two to three layers of paper towels and place it on a plate or rimmed baking sheet. Press the tofu by positioning something heavy on top (like a cast iron skillet) and let it stand for 20 minutes. Discard paper towels and cut into 1/2- to 3/4-inch cubes.
2. Cook the Tofu: Heat the oil in a nonstick skillet over medium-high heat. Add the cubed tofu, sprinkle with some salt and pepper, and cook until nicely browned, about 5 minutes. Flip and cook until nicely browned on the other side, about 5 minutes more. Transfer to a plate lined with paper towels to drain.
3. Make the Honey Miso Dressing: Whisk together the olive oil, honey, vinegar, and miso paste until smooth and emulsified. Season to taste with salt and pepper.
4. Assemble the Salad: Combine the lettuce, snap peas, radishes, and tofu in a serving dish. Dress with the honey miso vinaigrette as Serve immediately.