Spicy, Crisp Tofu on Mint-Avocado Salad

“The crisp and flavorful crust is created by cooking with panko (a type of flaky breadcrumb with a light, coarse texture) and Asian chili sauce. I recommend Sriracha chili sauce, similar in flavor to a spicy ketchup. The direction list looks long because I include instructions on how to press the liquid from tofu. Pressing time isn't included in prep/cook estimate.”

Ingredients Nutrition


  1. HOW TO PRESS TOFU: Lay cut tofu flat on baking sheet lined with a double layer of paper towels.
  2. Place two more clean towels on top of tofu and add another baking tray.
  3. Place a heavy skillet or another weight on top to press out excess liquid, 20 to 30 minutes.
  4. RECIPE DIRECTIONS: After pressing and draining the tofu, cut it in half horizontally (slicing parallel to work surface). Keep the tofu stacked; cut crosswise in half to make four rectangles. Cut each rectangle into two triangles. Press (see below for instructions.).
  5. In a large bowl, whisk together 1/2 teaspoon chili sauce, orange zest, orange juice and olive oil. Season the mixture with salt to taste. Set aside.
  6. Pour the remaining 1/3 cup chili sauce into a shallow bowl. Place the panko in a separate shallow bowl. Piece by piece, gently coat the tofu in the chili sauce and then the panko, patting it on each piece to coat.
  7. In a large, nonstick skillet, heat half the canola oil over medium heat. Gently place half the tofu in 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.
  8. Add lettuce leaves 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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