Spicy Crisp Tofu On Mint-avocado Salad

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 14 ounces regular tofu, drained
• 1/2 cup spicy asian chili sauce
• 1/2 cup spicy asian chili sauce (for dressing)
• 1/2 teaspoon grated orange zest
• 2 tablespoons fresh orange juice
• 2 tablespoons extra virgin olive oil
• coarse salt
• 1 cup panko breadcrumbs
• 3 tablespoons canola oil
• 1 cup fresh whole mint leaf
• 2 heads butterhead lettuce
• 1 avocado, halved, pitted, peeled and sliced

Recipe

• 1 cut the tofu in half horizontally. keep the tofu stacked; cut crosswise in half to make four rectangles. cut each rectangle into two triangles. press tofu.
• 2 in a large bowl, whisk 1/2 teaspoons chili sauce, orange zest, orange juice and olive oil. season the mixture with salt to taste. set aside.
• 3 pour the remaining 1/3 cup chili sauce into a shallow bowl. place the panko in a separate shallow bowl. coat the tofu in the chili sauce and then the panko.
• 4 in a large, nonstick skillet, heat half the canola oil over medium heat. plae half the tofu in the skillet. pan-fry the tofu, turning once, until outsides are crisped and brown, about 3 minutes per side. remove from heat. repeat the process with remaining oil and tofu.
• 5 add lettuce and mint to bowl with dressing; toss to coat. place equal mounds of salad in center of four plates; fan avocado slices on top. arrange two tofu triangles next to the avocado and serve immediately.