Ingredients:
1 (14 ounce) packages extra firm tofu, drained
1/3 cup spicy Asian chili sauce ( or to taste, Sriracha brand with the rooster recommended)
1/2 teaspoon grated orange zest
2 tablespoons fresh orange juice
2 tablespoons extra virgin olive oil
coarse salt
1 cup panko
3 tablespoons canola oil
2 heads butter lettuce or 2 heads boston lettuce, washed, dried and torn into bite-sized pieces
1 cup fresh whole mint leaves
1 avocados, halved, pitted, peeled and thinly sliced lengthwise
Directions:
HOW TO PRESS TOFU: Lay cut tofu flat on baking sheet lined with a double layer of paper towels.
Place two more clean towels on top of tofu and add another baking tray.
Place a heavy skillet or another weight on top to press out excess liquid, 20 to 30 minutes.
RECIPE DIRECTIONS: After pressing and draining the tofu, cut it in half horizontally (slicing parallel to work surface). Keep the tofu stacked; cut crosswise in half to make four rectangles. Cut each rectangle into two triangles. Press (see below for instructions.).
In a large bowl, whisk together 1/2 teaspoon chili sauce, orange zest, orange juice and olive oil. Season the mixture with salt to taste. Set aside.
Pour the remaining 1/3 cup chili sauce into a shallow bowl. Place the panko in a separate shallow bowl. Piece by piece, gently coat the tofu in the chili sauce and then the panko, patting it on each piece to coat.
In a large, nonstick skillet, heat half the canola oil over medium heat. Gently place half the tofu in 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.
Add lettuce leaves 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.
Servings: 4
Time preparation: 30 min.
Time total: 40 min.