Drain the water from the tofu package. Cut the block into 1/2 inch thick slices. If you have the time, place the slices between a couple of layers of paper towels and drain out excess water for 30 minutes. Whether you've pressed it or not, then cut the tofu into cubes.

Stir together the cornstarch, ground ginger, and salt in a large bowl. Add the tofu and toss to coat in the mixture. Heat a pan non-stick pan over medium heat and coat with a couple of teaspoons of olive oil. Cook the tofu for about 2-3 minutes or until browned, then toss them around and repeat to cook the other sides.

Wash the produce. Then thinly slice the radishes, cut the broccoli into small pieces, and roughly chop the bok choy into bite-sized pieces. 

Now make the dressing. Pour the sesame oil, maple syrup, lemon juice, ginger, soy sauce, black pepper, and 2 tablespoons of olive oil into a jar. Put on the lid and shake well to combine.

Finally, toast the sesame seeds in the empty tofu pan for 4-5 minutes over low heat, shaking the pan often to prevent burning. Then you're ready to assemble the salad. Start with a base of bok choy, then layer on the broccoli, radishes, dried cranberries, tofu, sesame seeds, and dressing.