The tofu:
½ pound tempeh or extra firm tofu cut into 1 inch squares
1 Tablespoon toasted sesame oil
3 Tablespoons tamari
3 Tablespoons maple syrup
3 Tablespoons water

The dressing:
1 Tablespoon sesame oil
1 Tablespoon toasted sesame oil
2 Tablespoons rice vinegar
1 Tablespoon maple syrup
2 teaspoons Dijon mustard
½ teaspoon sea salt

The salad:
½ cup raw walnuts
4 cups salad greens or spinach
¼ cup red onion, finely sliced
4 to 6 red radishes, thinly sliced

1. Pat the tempeh dry with a towel or paper toweling. Heat a two-quart skillet, add the oil, and then the tempeh or tofu squares. Cook on medium heat, turning to brown on all sides. Combine the tamari, maple syrup, and water. Pour over the tempeh or tofu, and continue to cook until the sauce is absorbed by the tofu. Remove the tempeh or tofu from the pan, and set aside.
2. Combine the dressing ingredients
3. Toast the walnuts in a 350° oven for 5 to 7 minutes.
4. Wash, dry, and tear the lettuce into bite-sized pieces.
5. Add the onion and radish slices.
6. Pour the dressing over all, and toss gently.
7. Fold in the tempeh or tofu, and garnish with toasted walnuts.