Seared tofu salad with miso-ginger dressing

Alright, this recipe was a big blog win. The dressing turned out to be amazing, and I am regretting that I didn't make more. Also, this was my first time frying tofu and it was surprisingly easy and tasty. The trick appears to be allowing enough time for your tofu to drain before frying it.

Ingredients:
Dressing
-1/3 C white miso (I bought this at a local co-op)
-1/3 C mirin
-1/3 C rice wine vinegar
-2 T EVOO or sesame oil
-1 T fresh grated ginger
-1/3 C chopped peanuts

Salad
-2 14oz packages of extra firm tofu
-3 C salad greens
-1/2 red pepper, julienned
-1/4 red onion, julienned
~3 T EVOO or canola oil

1. Slice your tofu blocks in half, and then into fourths (like in picture).

2. Place slices on several layers of paper towels and then cover with more paper towels. Place heavy objects (like pans, teapots, heavy bowls) on top of the slices to help squeeze out the water from the tofu. Allow tofu to drain for at least 30 minutes.

3. While tofu is draining make your dressing by whisking together all of the dressing ingredients. Set aside.

4. After tofu is done draining, heat two large skillets to medium. Add 1 T of EVOO or canola oil to the pan and place tofu slices in. Cook tofu on each side for about 4-5 minutes or until it becomes a golden color. Once tofu is done, set on paper towels.

5. Drizzle some of the dressing on the salad, add tofu slices, and add more dressing. Top with more peanuts if you like.