Crispy tofu and a fragrant Lāna'i honey vinaigrette make this fresh summer salad bright and bountiful.
Season tofu with salt and pepper and coat with cornstarch. Heat olive oil in a skillet and cook over medium-high heat until all sides are golden brown. Set aside.
For the vinaigrette, combine all ingredients in a bowl and mix well.
Assemble salad by placing lettuce mix on a platter and top with tofu, tomatoes, cucumbers, and onions. Drizzle with vinaigrette dressing and serve.