Start by placing the wasabi paste, soy sauce, Dijon mustard, and mayonnaise in a mixing bowl. Stir them together until well combined.

Add a dash of fresh lemon juice for acidity. This key ingredient brightens the flavors. Set the dressing aside while you work on the other components.

First, you’ll need to prepare the tofu croutons. Cut the aburaage tofu into bite-sized pieces. In a small saucepan, combine the soy sauce, dashi stock, honey, mirin, and sesame oil. Bring the mixture to a gentle boil, then reduce the heat.

Add the tofu pieces, simmering for about 10 minutes until well absorbed. Remove from heat and let them cool slightly before adding them to your salad.

While the tofu is cooling, gently separate the leaves of Little Gem lettuce. Rinse them thoroughly under cold water, and pat them dry with a clean kitchen towel. You want them to be crispy for that first satisfying bite.

In a large mixing bowl, combine the Little Gem lettuce, tofu croutons, and a generous portion of the wasabi Caesar dressing. Toss until all the leaves and tofu are evenly coated.

Transfer the salad to a serving platter. Top it off with freshly grated Parmesan cheese. For an extra touch of flavor, you can add grilled prawns or chicken on top if you’d like.