¼cupteriyaki saucehomemade or purchased, plus more for salad
Mixed baby greensas needed
1cupor so cherry or grape tomatoeshalved
1cupcooked shelled edamamefresh green soybeans
½cupgrated or sliced carrot
1tablespoonrice vinegar or apple cider vinegar
Freshly ground pepper to taste
Cut the tofu into 6 slabs crosswise and blot very well with paper towel or a clean tea-towels. Better yet, press ahead of time in a tofu press if you own one.
Cut each slab in half to make two squares, then cut each square on the diagonal to make two triangles. Or, just cut into dice if you prefer.
Heat the oil and teriyaki sauce in a medium skillet or stir-fry pan. Add the tofu and cook over medium-high heat until it browns and gets a little crusty here and there, stirring often. This will take about 10 minutes.
Line a serving platter with the greens. Scatter the tomatoes, edamame, carrot, and cashews over the greens, then drizzle with vinegar. Grind some pepper over the surface.
At the last minute, scatter the tofu over the salad. Serve at once; pass around extra teriyaki sauce for individual servings (I know, it sounds odd to put teriyaki sauce on salad, but in this case, it works!).