Press the Tofu: Open the container of tofu and drain the water. Wrap the tofu with two to three layers of paper towels and place it on a plate or rimmed baking sheet. Press the tofu by positioning something heavy on top (like a cast iron skillet) and let it stand for 20 minutes. Discard paper towels and cut into 1/2- to 3/4-inch cubes.
Cook the Tofu: Heat the oil in a nonstick skillet over medium-high heat. Add the cubed tofu, sprinkle with some salt and pepper, and cook until nicely browned, about 5 minutes. Flip and cook until nicely browned on the other side, about 5 minutes more. Transfer to a plate lined with paper towels to drain.
Make the Honey Miso Dressing: Whisk together the olive oil, honey, vinegar, and miso paste until smooth and emulsified. Season to taste with salt and pepper.
Assemble the Salad: Combine the lettuce, snap peas, radishes, and tofu in a serving dish. Dress with the honey miso vinaigrette as desired. Serve immediately.