Crown Daisy & Tofu Yuzu Salad

Press every side of 200g firm tofu with paper towels until the surface is dry, then cut it into 1.5cm cubes. Heat a pan well over medium heat and arrange the tofu in a single layer without overlap. Cook for 6 to 8 minutes without turning it repeatedly. Rotate each piece only after the underside has set and turned golden, continuing until multiple sides are browned. Spread the cooked tofu over a plate and let it cool briefly. If it is tossed with the vegetables while hot, the crown daisy wilts quickly and the browned tofu surfaces become wet. Trim 80g crown daisy and cut it into 5cm lengths. Slice 70g cucumber into thin half-moons. Cut 40g red onion into thin slivers, soak them in cold water for 5 minutes, and drain thoroughly. Mix 1.5 tablespoons yuzu marmalade, 1 tablespoon soy sauce, 1 tablespoon lemon juice, and 1 teaspoon sesame oil until the marmalade has loosened with no large clumps. Put the vegetables and cooled tofu in a large bowl and pour the dressing around the sides. Fold gently from bottom to top so the tofu does not break. Sprinkle with 1 teaspoon toasted sesame seeds and serve before the vegetables release water. Cooling the tofu before assembly is the key sequence for preserving both the greens and the browned surfaces.