8cupsmixed greenssuch as baby spinach and baby romaine
Place the tofu on a flat plate, and place another flat plate on the top. Place a heavy weight, like a large can of tomatoes, on the top plate and let the tofu sit at room temperature for about 30 minutes until some of the liquid has been pressed out onto the bottom plate. Drain off the liquid. Slice the tofu crosswise, then sliced each rectangular block into 12 slices in the other direction, so you have 24 square-ish pieces in all.
While the tofu is being pressed, in a small bowl, stir together the mirin, gochujang (chile paste), honey, soy sauce, sesame oil and 1 tablespoon of the vegetable oil until blended. Stir in the scallions, garlic, and sesame seeds and set the dressing aside.
In a large nonstick skillet, heat the remaining tablespoon vegetable oil over medium heat. Working in batches, if needed, gently slide the tofu into the skillet and fry until golden brown, 6 to 7 minutes per side. Lightly season with salt.
In a large bowl, combine the greens with 3 tablespoons of the dressing. Divide the salad among four plates and top each with 6 slices of tofu. Spoon additional dressing over the tofu. Serve immediately.
Gochujang is a Korean hot pepper paste that consists of red chili pepper, glutinous rice, fermented soybeans, and salt.