Press the Tofu: Remove the extra-firm tofu from its package and drain well. Wrap the block in a clean kitchen towel or several layers of paper towels, then weigh it down with a heavy skillet or a few cans. Let it press for at least 15-20 minutes to remove excess moisture.

Prepare the Cucumbers: Rinse the cucumbers under cold water and pat them dry. Slice English cucumbers into ⅛–¼ inch half-moons or Persian cucumbers into thin rounds. Salt and allow to drain for 15-20 minutes.

Make the Tofu Marinade: Whisk together soy sauce, rice vinegar, toasted sesame oil, maple syrup, grated garlic, ginger, and black pepper. Set aside.

Marinate the Tofu: Cut pressed tofu into bite-sized cubes. Coat with the marinade and allow to sit for 10-15 minutes.

Prepare the Dressing: Combine Greek yogurt (or coconut yogurt), mayonnaise, rice vinegar, soy sauce, lime juice, and toasted sesame oil. Whisk until smooth, adding water to desired consistency.

Coat and Cook the Tofu: Toss marinated tofu with cornstarch. Heat oil in a skillet and cook tofu until crispy and golden brown on all sides.

Combine the Salad Ingredients: In a bowl, mix cucumbers, carrot, red bell pepper, green onions, cilantro, and mint.

Dress the Salad: Pour dressing over salad mix and toss gently to coat. Adjust seasoning and dressing as desired.

Serve the Salad: Top dressed salad with crispy tofu, sprinkle with peanuts/cashews, sesame seeds, and garnish with lime wedges.