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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 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.

  • 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.

  • 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 (1)

3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/20/2013
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.