Pickle the cucumbers. In a large bowl whisk together the Sesame Oil (1 teaspoon), Rice Vinegar (1/4 cup), Distilled White Vinegar (1/4 cup), Honey (1 tablespoon), Sriracha (1 tablespoon). Add the English Cucumber (1) and let sit at least 30 minutes, but the longer the better.
Marinate the Extra Firm Tofu (14 ounce). The tofu will first need to be sliced into slabs and drained between a few sheets of paper towel before marinating. You can press the slabs between the paper towel gently to speed this up, but you want the tofu as dry as possible.
In a medium bowl mix together the Dark Molasses (2 tablespoon), Low-Sodium Soy Sauce (2 tablespoon), Chili Paste (1 tablespoon), Miso Paste (1 tablespoon) and Sesame Oil (1 tablespoon).
When the tofu is ready, cube up the slabs and add to the marinate. Toss the cubes gently by hand to coat. Let sit for 10 minutes.
When ready, brown in a pan for 10-15 minutes, flipping until all sides are seared. Add the Toasted White Sesame Seeds (1 tablespoon) and cool completely before assembling the salad.
Make the dressing. In a food processor or blender, puree the Carrot (1), Fresh Ginger (2 inch), and Yellow Onion (1/4) together as much as possible.
Then, add the Miso Paste (1 tablespoon), Low-Sodium Soy Sauce (1 teaspoon), Sesame Oil (1 teaspoon), Vegetable Oil (1 teaspoon) and Salt (1 pinch). Continue to purée until as smooth as possible. If you want to thin out the dressing, add a bit more oil.
While the tofu cooks and the cucumbers pickle, cook your Edamame (to taste), slice your Radish (to taste), chop the Fresh Cilantro (to taste) and prepare your choice of Salad Greens (to taste). Toss all these ingredients together.
As soon as the tofu is cool add it, with the some drained cucumbers, to the salad. Top with a spoonful of dressing and Peanuts (to taste) and serve.