Spicy Crisp Tofu on Mint-Avocado Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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From local newspaper, the Examiner Baltimore Edition 06/12/06. Ingredients:
14 ounces regular tofu, drained |
1/2 cup spicy asian chili sauce |
1/2 cup spicy asian chili sauce (for dressing) |
1/2 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 |
Directions:
1. Cut the tofu in half horizontally. Keep the tofu stacked; cut crosswise in half to make four rectangles. Cut each rectangle into two triangles. Press tofu.
2. In a large bowl, whisk 1/2 teaspoons chili sauce, orange zest, orange juice and olive oil. Season the mixture with salt to taste. Set aside.
3. Pour the remaining 1/3 cup chili sauce into a shallow bowl. Place the panko in a separate shallow bowl. Coat the tofu in the chili sauce and then the panko.
4. In a large, nonstick skillet, heat half the canola oil over medium heat. Plae half the tofu in the 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.
5. Add lettuce 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.
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