Spicy Crisp Tofu on Mint-Avocado Salad

1. 1

   Cut the tofu in half horizontally.

2. 2

   Keep the tofu stacked; cut crosswise in half to make four rectangles.

3. 3

   Cut each rectangle into two triangles.

4. 4

   Press tofu.

5. 5

   In a large bowl, whisk 1/2 teaspoons chili sauce, orange zest, orange juice and olive oil.

6. 6

   Season the mixture with salt to taste.

7. 7

   Set aside.

8. 8

   Pour the remaining 1/3 cup chili sauce into a shallow bowl.

9. 9

   Place the panko in a separate shallow bowl.

10. 10

    Coat the tofu in the chili sauce and then the panko.

11. 11

    In a large, nonstick skillet, heat half the canola oil over medium heat.

12. 12

    Plae half the tofu in the skillet.

13. 13

    Pan-fry the tofu, turning once, until outsides are crisped and brown, about 3 minutes per side.

14. 14

    Remove from heat.

15. 15

    Repeat the process with remaining oil and tofu.

16. 16

    Add lettuce and mint to bowl with dressing; toss to coat.

17. 17

    Place equal mounds of salad in center of four plates; fan avocado slices on top.

18. 18

    Arrange two tofu triangles next to the avocado and serve immediately.

* Per serving · 4 servings · Values may vary.