• Slice 2 cups of carrots and 2 cups of cucumbers into very thin slices using a knife or a mandoline.

Make the dressing

• Add seasoned rice vinegar, sesame oil, chili garlic sauce, soy sauce, sugar, minced garlic, and minced ginger to a small container, then stir well until combined.
• Pour the dressing over the carrot and cucumber slices and mix well. Garnish with sesame seeds and green onions if desired. Place in the fridge while you fry the tofu.

Make the pan-fried tofu

• Drain and press a package of extra-firm tofu. Then cut it into bite-sized cubes.
• Heat a large frying pan over medium-high heat with a tablespoon of oil in the bottom. Allow the skillet to heat up for about 2 minutes before adding the tofu.
• Place the tofu in the hot skillet with a sprinkle of salt and allow it to cook for about 2 minutes before giving the skillet a little shake. If the tofu moves freely in the pan, it is ready to turn. Flip the tofu and repeat the process until it is cooked on all sides.
• Once all sides of the tofu are golden and crispy, turn off the heat and allow it to cool to room temperature before adding it to the cucumber and carrot salad mixture. Mix well and garnish with more sesame seeds and green onions if desired.