Crispy tofu salad with miso mustard ginger dressing

Slice half a box of extra firm tofu across into planks and again into cubes.

Toss the cubes with 1% salt, put them on a paper towel to drain and let them sit 10 minutes.

Lay the cubes on a paper towel on a baking sheet, lay another paper towel over the top and press down with another baking sheet to squeeze out more free water, which speeds the browning in the oven.

Spritz oil over the top, set the oven to broil and slide the pan in on the second rack; toast about five to seven minutes before flipping.

Meanwhile weigh into a squirt bottle 40 grams of miso paste, 5 grams of karashi mustard, 10 grams of sesame oil and 55 grams of rice wine vinegar, grate in ginger on a microplane and shake.

Flip the tofu pieces sideways so the other sides brown and return them under the broiler; about 15 minutes in total.

Pre-sauce the tofu with 10 grams of the dressing, then add chopped romaine, cucumber pieces and cherry tomatoes.

Top with pickled ginger and a little chili crisp and another drizzle of the dressing; it would also be good with rice or noodles.