Ingredients

Preparation 30 minutes, total 40 minutes plus pressing time

14-ounce package regular tofu, firm or extra-firm, drained
1/2 cup spicy Asian chili sauce plus 1/2 teaspoon for dressing
1/2 teaspoon grated orange zest
2 tablespoons fresh orange juice
2 tablespoons extra-virgin olive oil
Coarse salt
1 cup panko
3 tablespoons canola oil
2 heads butterhead lettuce, washed, dried and torn into bite-size pieces
1 cup fresh whole mint leaves
1 avocado, halved, pitted, peeled and thinly sliced lengthwise

Cut the tofu 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 tofu (see note).
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.
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.
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.
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.
Makes 4 servings.
Nutrition information per serving: 471 cal., 19 pro., 34 g fat, 29 g carbo., 7 g fiber.

Directions

Note: To press tofu, lay cut tofu flat on a baking sheet lined with a double layer of paper towels. Place 2 more clean towels on top of the tofu and add another baking tray. Place a heavy skillet or another weight on top to press out excess liquid, 20 to 30 minutes.