Cut the pressed tofu into 1.5 cm cubes. In a mixing bowl, whisk together the honey, Dijon mustard, olive oil, apple cider vinegar, and a pinch of salt and pepper. Set aside.
Heat a non-stick skillet over medium heat. Add the tofu cubes and cook for about 5-7 minutes, turning occasionally, until golden brown on all sides.
In a large serving bowl, combine the arugula, grated carrots, and sliced radishes. Pour the dressing over the top and toss gently to coat all the vegetables evenly.
Once the tofu is cooked, add it to the salad and toss gently again. Allow the salad to rest for 5 minutes to enhance the flavors.
Garnish with chopped cilantro and place a spoonful of yogurt on the side. Serve immediately and enjoy your bright and nutritious salad!
