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HOW TO PRESS TOFU: Lay cut tofu flat on baking sheet lined with a double layer of paper towels.
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Place two more clean towels on top of tofu and add another baking tray.
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Place a heavy skillet or another weight on top to press out excess liquid, 20 to 30 minutes.
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RECIPE DIRECTIONS: After pressing and draining the tofu, cut it in half horizontally (slicing parallel to work surface).
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Keep the tofu stacked; cut crosswise in half to make four rectangles.
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Cut each rectangle into two triangles.
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Press (see below for instructions.
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).
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In a large bowl, whisk together 1/2 teaspoon chili sauce, orange zest, orange juice and olive oil.
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Season the mixture with salt to taste.
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Set aside.
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Pour the remaining 1/3 cup chili sauce into a shallow bowl.
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Place the panko in a separate shallow bowl.
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Piece by piece, gently coat the tofu in the chili sauce and then the panko, patting it on each piece to coat.
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In a large, nonstick skillet, heat half the canola oil over medium heat.
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Gently place half the tofu in skillet.
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Pan-fry the tofu, turning once, until outsides are crisped and brown, about 3 minutes per side.
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Remove from heat.
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Repeat the process with remaining oil and tofu.
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Add lettuce leaves and mint to bowl with dressing; toss to coat.
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Place equal mounds of salad in center of four plates; fan avocado slices on top.
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Arrange two tofu triangles next to the avocado and serve immediately.
