Drain the tofu, and slice into 8 even slices. Layer the tofu slices between a triple or quadruple thickness of paper towels between two plastic cutting boards. If the cutting boards aren't fairly heavy, you can put a jar on the top one. Every 15 minutes or so, change the paper towels (at least three times). Once you've completed the third round, place the slices in a Pyrex dish. Mix the Sesame Marinade with the cornstarch (whisk it so there are no lumps!) and covert tofu slices with the Sesame Marinade. Cover with plastic wrap and refrigerate for at least an hour.

Preheat the oven to 500 degrees F. Put non-stick aluminum foil on a cookie sheet, and put the slices of marinated tofu on the cookie sheet. Bake for 15 minutes, and then turn them over and bake for another 10 minutes. Let the cookie sheet cool on a wire rack. You can make the baked tofu several hours or even the day before. Refrigerate once it is cool, until you're ready to use it for the salad.

Taste the cashews until lightly browned or golden (depending on your toasting preference).

Slice each tofu slice into 6 slices (or cube each slice if you prefer).

Prep all the other ingredients and combine everything in a pretty bowl. Toss with the Sweet Thai Chil Dressing, and enjoy!