Ingredients
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1
-
1/3
-
1/2
-
2
-
2
-
-
1
-
3
-
2
-
1
-
1
-
-
-
-
Directions
Spicy, Crisp Tofu on Mint-Avocado Salad, The crisp and flavorful crust is created by cooking with panko (a type of flaky breadcrumb with a light, coarse texture) and Asian chili sauce I recommend Sriracha chili sauce, similar in flavor to a spicy ketchup The direction list looks long because I include instructions on how to press the liquid from tofu Pressing time isn’t included in prep/cook estimate , I love sriracha, so I knew I was going to like this I followed the recipe closely, except that I sliced the tofu thinner (more surface area for the crust) I was afraid that the dressing would be a little bland, but it was perfect for this recipe Spicy tofu, creamy avocado, refreshing salad perfect Thanks!, The crisp and flavorful crust is created by cooking with panko (a type of flaky breadcrumb with a light, coarse texture) and Asian chili sauce I recommend Sriracha chili sauce, similar in flavor to a spicy ketchup The direction list looks long because I include instructions on how to press the liquid from tofu Pressing time isn’t included in prep/cook estimate
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Steps
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1
Done
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How to Press Tofu: Lay Cut Tofu Flat on Baking Sheet Lined With a Double Layer of Paper Towels. |
|
2
Done
|
Place Two More Clean Towels on Top of Tofu and Add Another Baking Tray. |
|
3
Done
|
Place a Heavy Skillet or Another Weight on Top to Press Out Excess Liquid, 20 to 30 Minutes. |
|
4
Done
|
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.). |
|
5
Done
|
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. |
|
6
Done
|
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. |
|
7
Done
|
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. |
|
8
Done
|
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. |
