To a food processor or blender, add cashews, vinegar, ginger, soy sauce, honey and half the sliced green onions; purée until smooth.
Place cornstarch in a shallow bowl; dust each piece of tofu all over to coat. In a large nonstick skillet, heat oil over medium-high heat; fry tofu, turning once and brushing tops with some of the dressing, until tofu is crisp and golden, about 5 minutes.
In a large bowl, toss mixed greens, cucumber, carrot and yellow pepper with remaining dressing (or have the dressing on the side, as pictured); divide among 4 plates. Top each with 2 pieces of tofu; sprinkle with remaining green onions, and garnish with extra cashews, if desired.
Per serving: 223 calories, 11 g protein, 10 g fat (1 g saturated fat), 23 g carbohydrates, 3 g fibre, 0 mg cholesterol, 219 mg sodium.