Position your oven rack in the second-highest position from the top and set the broiler to high.
Place the pressed and sliced tofu slabs on an aluminum foil-lined baking sheet.
Sprinkle the minced garlic evenly over the top of the tofu.
In a small bowl, whisk together the rice vinegar, tamari, miso, sugar, and sesame oil until smooth.
In a large bowl, combine the mixed greens, carrots, and cucumber.
Pour half of the miso dressing over the salad, toss to combine, and divide among four plates.
Pour the remaining half of the dressing over the tofu slabs. Use a brush or the back of a spoon to ensure they are well-coated.
Place the baking sheet under the broiler and cook for 3-5 minutes, or until the tops are bubbly and beginning to caramelize at the edges. Watch carefully to prevent burning.
Remove the tofu from the oven.
Place a slab of broiled tofu on top of each salad.
Arrange the avocado slices and snap peas around the tofu, garnish with sesame seeds, and serve immediately.
Keep a close eye on the broiler! The sugars in the glaze can go from perfectly caramelized to burnt in a matter of seconds.
