First, prepare the dressing.
In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, light brown sugar, and toasted sesame oil until the sugar is dissolved.
Set aside.
Prepare your salad components.
Cut the baked tofu, celery, carrots, turnip, and cucumber into thin, uniform matchsticks. Thinly slice the shiitake mushroom caps.
In a large bowl, combine the tofu matchsticks, vegetable matchsticks, sliced mushrooms, chopped cilantro, and green onion ribbons.
Pour the prepared dressing over the tofu and vegetable mixture.
Toss gently to coat everything evenly.
Let the salad marinate for at least 30 minutes at room temperature, stirring occasionally to allow the flavors to meld.
When you're ready to serve, stir in the red pepper flakes for a little kick.
Arrange the shredded romaine or baby kale on a large platter or in individual bowls.
Top with the marinated tofu-vegetable mixture.
Garnish with toasted cashew pieces and sesame seeds, if using, and serve immediately for the best crunch.
Don't skip the 30-minute marination time! This step is crucial for allowing the vegetables and tofu to absorb the delicious dressing and soften slightly.
