Spicy Crisp Tofu on Mint-Avocado Salad

Submitted by typwc

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

 

• Ready In: 30mins
• Ingredients: 12
• 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.

Reviews

[YoungEgger]

Really good! I think I added a bit too much mint and too little orange juice... but it ended up being okay. I think ill make it again in the future... Thanks!