Press the tofu (just wrap the tofu in a clean towel and apply a steady weight to squeeze out the moisture). This step is optional, but your tofu will be tastier if you do.
Mix all the tofu marinade ingredients in a mixing bowl (soy sauce, vinegar, maple syrup, garlic powder, and onion powder) until well combined.
Incorporate the tofu cubes and let them marinate covered in the fridge for at least 15 minutes. If you let them marinate for a longer period of time, they will have a more intense flavor.
Drain the tofu but don’t discard the marinade. Set aside.
Heat the oil in a skillet and sautée the tofu over medium-high heat until golden brown, stirring occasionally.
Pour the marinade liquid into a bowl with the cornstarch and mix until well combined. Pour the sauce into the skillet you had the tofu and cook until it thickens. Set aside.
To assemble the tofu salad, add the lettuce, cherry tomatoes, corn kernels, and avocado, and sesame seeds to a large mixing bowl.
Then add the cooked marinated tofu, pour the dressing over the top, and toss it together.
Serve your tofu salad immediately.
Best when fresh, keep the leftovers in an airtight container in the fridge for 1-2 days (dressing separate from the salad).
Feel free to customize this tofu salad recipe with any type of vinegar, sweetener, or oil you want.
I used soy sauce, but tamari is a good gluten-free alternative. If you don’t consume soy, coconut aminos is a great substitute. You could also add the same amount of water or vegetable stock and add more salt.