1. Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper.
2. Drain and thoroughly dry the half brick of tofu.
3. Tear the tofu into large chunks using your hands and place them in a bowl.
4. To the tofu, add the turmeric powder, garlic powder, avocado oil, arrowroot powder, and a pinch of salt. Toss to coat evenly.
5. Spread the seasoned tofu across the baking tray in a single layer and bake for 12-14 minutes, or until golden and slightly crispy.
6. While the tofu bakes, prepare the dressing: Add the tahini, maple syrup, rice vinegar, chili flakes, soy sauce, rough chopped fresh ginger, and water to a high-speed blender.
7. Blend the dressing ingredients until completely smooth.
8. In a serving bowl, combine the chopped green onion, shredded carrot, thinly sliced purple cabbage, thinly sliced sui choy cabbage, romaine lettuce, and mandarin orange wedges.
9. Add the baked tofu to the bowl with the vegetables and toss well to combine.
10. Top the salad with sesame seeds.
11. Drizzle the prepared dressing over the salad and toss to ensure everything is coated.
12. Serve and enjoy immediately!
