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Heat oil in a shallow frying pan, over medium heat. Dredge sliced tofu with flour and fry into the pre-heated oil. Fry until golden brown. Once cooked transfer fried tofu in a plate lined with paper towel to remove excess oil. Set aside
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In a glass bowl or serving bowl, toss in arugula, carrots, cucumber and fried tofu. Serve.
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For Vinaigrette: In a clean wide mouth bottle, pour in all the ingredients. Then cover the bottle with its cap, seal it tightly and shake the bottle vigorously until the vinaigrette is homogenize.
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Transfer the vinaigrette into a ramekin or in a small serving bowl. Serve together with tofu salads