Begin by tearing the extra firm tofu into bite-sized chunks. In a pot, bring salted water to a boil, then carefully add the tofu and let it simmer for 10 minutes. The boiling process not only flavors the tofu but also helps firm it up. After 10 minutes, drain the tofu and set aside to cool, ensuring it maintains its structure.

In a resealable bag, combine the drained tofu with tamari and mirin. Seal the bag and gently toss to coat the tofu evenly in the marinade. Allow it to marinate for at least 15 minutes, giving the flavors a chance to permeate the tofu.

While the tofu is marinating, mix potato starch, paprika, garlic powder, coriander, and light brown sugar in a bowl. Once marinating time is up, add this mixture to the tofu in the bag. Toss gently to coat each piece thoroughly.

Preheat your oven to 425°F (220°C). Spread the seasoned tofu evenly onto a baking tray lined with parchment paper, ensuring ample space between each piece for even cooking. Bake for 20 minutes until golden brown, flip the tofu, and bake for an additional 8 to 10 minutes.

While the tofu bakes, prepare your cucumber. Smash the English cucumber gently with the flat side of a knife to increase the surface area, then chop it into bite-sized pieces. Toss with a sprinkle of salt and let sit for about 10 minutes.

In a mixing bowl, whisk together fresh lemon juice, lemon zest, red pepper flakes, maple syrup, and a drizzle of olive oil until well combined.

In a large bowl, combine the prepared cucumbers, sliced red onion, chopped herbs, and the crispy baked tofu. Drizzle the lemon glaze over the mixture and toss gently to combine.

To serve, plate the vibrant salad alongside a scoop of creamy yogurt sauce for added richness, and warm your whole wheat pita bread.