Ingredients for Spicy Crisp Tofu On Mint Avocado Salad
- 1 block (14 oz) extra-firm tofu, pressed
- Asian Chili Sauce
- 1 tablespoon orange zest
- Fresh Orange Juice
- Extra Virgin Olive Oil
- Coarse Salt
- Panko Breadcrumbs
- 4 tablespoons canola oil
- Mint Leaf
- Butterhead Lettuce
- 1 ripe avocado, sliced
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How to Make Spicy Crisp Tofu On Mint Avocado Salad
- Press the tofu to remove excess water. Cut the block in half horizontally, then stack the halves and cut crosswise in half again to create four rectangles. Finally, cut each rectangle into two triangles.
- In a large bowl, whisk together 1/2 teaspoon chili sauce, 1 tablespoon orange zest, 2 tablespoons orange juice, and 2 tablespoons olive oil. Season generously with salt.
- In a shallow dish, pour 1/3 cup chili sauce. In another shallow dish, place 1 cup panko breadcrumbs.
- Dip each tofu triangle into the chili sauce, ensuring it's fully coated, then dredge in the panko breadcrumbs, pressing gently to adhere.
- Heat 2 tablespoons canola oil in a large nonstick skillet over medium heat. Add half of the tofu triangles to the skillet, ensuring not to overcrowd.
- Pan-fry the tofu for approximately 3 minutes per side, or until golden brown and crispy. Remove from the skillet and set aside.
- Repeat steps 5 and 6 with the remaining tofu and canola oil.
- In a large bowl, combine 5 cups chopped romaine lettuce, 1/2 cup chopped fresh mint, and the prepared chili-orange dressing. Toss gently to coat.
- Divide the salad evenly among four plates.
- Arrange avocado slices (1 ripe avocado, sliced) on top of each salad mound.
- Place two crispy tofu triangles next to the avocado on each plate. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
16g
Fat
18g
Carbs
9g
