Whiz the dressing ingredients (coriander, mint, garlic, miso, lime juice and zest, sesame oil, olive oil) in a food processor/blender.
Gradually add water until the dressing is a pourable consistency.
Taste and season the dressing if needed.
Mix all the salad vegetables (cucumber, cabbage, carrot, edamame, pepper, spring onion) in a large bowl.
Toss the vegetables with most of the dressing.
Divide the salad between containers.
Top the salad with crispy tofu and a drizzle of the remaining dressing.
