Spicy Crisp Tofu on Mint-Avocado Salad

From local newspaper, the Examiner Baltimore Edition 06/12/06.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 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

Directions

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.