Spicy Crisp Tofu on Mint-Avocado Salad Recipe

Name: Spicy Crisp Tofu on Mint-Avocado Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 ounces regular tofu, drained; ½ cup spicy Asian chili sauce; ½ cup spicy Asian chili sauce (for dressing); ½ 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

Servings: persons

14 ounces regular tofu, drained
½ cup spicy Asian chili sauce
½ cup spicy Asian chili sauce (for dressing)
½ 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

1
Cut the tofu in half horizontally.
2
Keep the tofu stacked; cut crosswise in half to make four rectangles.
3
Cut each rectangle into two triangles.
4
Press tofu.
5
In a large bowl, whisk 1/2 teaspoons chili sauce, orange zest, orange juice and olive oil.
6
Season the mixture with salt to taste.
7
Set aside.
8
Pour the remaining 1/3 cup chili sauce into a shallow bowl.
9
Place the panko in a separate shallow bowl.
10
Coat the tofu in the chili sauce and then the panko.
11
In a large, nonstick skillet, heat half the canola oil over medium heat.
12
Plae half the tofu in the skillet.
13
Pan-fry the tofu, turning once, until outsides are crisped and brown, about 3 minutes per side.
14
Remove from heat.
15
Repeat the process with remaining oil and tofu.
16
Add lettuce and mint to bowl with dressing; toss to coat.
17
Place equal mounds of salad in center of four plates; fan avocado slices on top.
18
Arrange two tofu triangles next to the avocado and serve immediately.

318

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 14 ounces regular tofu, drained, ½ cup spicy Asian chili sauce, ½ cup spicy Asian chili sauce (for dressing), ½ teaspoon grated orange zest, and more.

Yes, Spicy Crisp Tofu on Mint-Avocado Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spicy Crisp Tofu on Mint-Avocado Salad

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