Spicy Crisp Tofu on Mint-Avocado Salad

• 14 ounces regular tofu, drained
• 12 cup spicy Asian chili sauce
• 12 cup spicy Asian chili sauce (for dressing)
• 12 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

1. Cut the tofu in half horizontally.
2. Keep the tofu stacked; cut crosswise in half to make four rectangles.
3. Cut each rectangle into two triangles.
4. Press tofu.
5. In a large bowl, whisk 1/2 teaspoons chili sauce, orange zest, orange juice and olive oil.
6. Season the mixture with salt to taste.
7. Set aside.
8. Pour the remaining 1/3 cup chili sauce into a shallow bowl.
9. Place the panko in a separate shallow bowl.
10. Coat the tofu in the chili sauce and then the panko.
11. In a large, nonstick skillet, heat half the canola oil over medium heat.
12. Plae half the tofu in the skillet.
13. Pan-fry the tofu, turning once, until outsides are crisped and brown, about 3 minutes per side.
14. Remove from heat.
15. Repeat the process with remaining oil and tofu.
16. Add lettuce and mint to bowl with dressing; toss to coat.
17. Place equal mounds of salad in center of four plates; fan avocado slices on top.
18. Arrange two tofu triangles next to the avocado and serve immediately.

regular, chili sauce, chili sauce, orange zest, orange juice, extra virgin olive oil, salt, breadcrumbs, canola oil, mint leaf, butterhead lettuce, avocado

Taken from www.food.com/recipe/spicy-crisp-tofu-on-mint-avocado-salad-172913 (may not work)