Spicy Kimchi Jjigae Salad with Tofu Croutons

**Prepare the Tofu Croutons:** Preheat oven to 400°F (200°C). Cut the pressed tofu into 1/2-inch cubes.

In a bowl, toss the tofu cubes with soy sauce and sesame oil. Sprinkle with cornstarch and toss to coat evenly.

Spread the tofu cubes in a single layer on a baking sheet lined with parchment paper.

Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.

**Make the Kimchi Jjigae Dressing:** In a blender or food processor, combine kimchi, gochujang, gochugaru (if using), vegetable broth, rice vinegar, sugar, garlic, and ginger.

Blend until smooth. Taste and adjust seasonings as needed.

**Assemble the Salad:** In a large bowl, combine mixed greens, sliced cucumber, shredded carrot, sliced radish, and chopped green onion.

Add the crispy tofu croutons to the salad.

Drizzle the Kimchi Jjigae dressing over the salad. Toss gently to combine.

Garnish with toasted sesame seeds and serve immediately.