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Spicy, Crisp Tofu on Mint-Avocado Salad

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A study in contrasts, this dish has both crunchy and smooth textures, as well as hot and cool flavors.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Sang An

Source: Body+Soul, June 2006

Ingredients

  • 1 package regular tofu, firm or extra-firm, drained
  • 1/3 cup spicy Asian chile sauce, plus 1/2 teaspoon for dressing
  • 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 butterhead lettuce, washed, dried, and torn into bite-size pieces
  • 1 cup fresh whole mint leaves
  • 1 avocado, halved, pitted, peeled, and thinly sliced lengthwise

Directions

  1. Cut the tofu in half horizontally (slicing parallel to work surface). Keep the tofu stacked; cut crosswise in half to make 4 rectangles. Cut each rectangle into 2 triangles. Press).

  2. 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.

  3. Pour the remaining 1/3 cup chile sauce into a shallow bowl. Place the panko in a separate shallow bowl. Piece by piece, gently coat the tofu in the chile sauce and then the panko, patting it on each piece to coat.

  4. 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 crisp 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 2 tofu triangles next to the avocado and serve immediately.

Cook's Notes

This tofu gets its crisp crust from chili sauce (Sriracha is good) and panko breadcrumbs.

Reviews Add a comment

  • liz_alchemist
    20 MAR, 2013
    I love this recipe so much! Delicious mix of flavors and textures. I especially love following the spicy tofu with a cool mouthful of mint. Definitely one of my favorite tofu recipes.
    Reply