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    Home » Recipe

    Spicy, Crisp Tofu on Mint-Avocado Salad

    Dec 6, 2011 · by Katie Koteen · Modified: Aug 25, 2022

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    The weather here has been so nice, it makes me think winter just isn't coming this year. Regardless of your current temperatures, this Spicy, Crisp Tofu on Mint-Avocado Salad  will make your mouth feel like summer with just enough heat to warm you up.

    Recipe adapted from Marta Stewart

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    Spicy, Crisp Tofu on Mint-Avocado Salad

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    • Author: Well Vegan
    • Prep Time: 15 mins
    • Cook Time: 10 mins
    • Total Time: 25 minutes
    • Yield: 4 1x
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    Ingredients

    Scale
    • 1 package regular tofu, firm or extra-firm, drained
    • ⅓ cup spicy Asian chile sauce, plus ½ teaspoon for dressing
    • ½ 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

    Instructions

    1. Cut the tofu in half horizontally (slicing parallel to work surface). Keep the tofu stacked; cut crosswise in half to make 4 rectangles. Cut each rectangle into 2 triangles.
    2. In a large bowl whisk together ½ teaspoon chili sauce, orange zest, orange juice, and olive oil. Season the mixture with salt to taste. Set aside.
    3. Pour the remaining ⅓ cup chile sauce into a shallow bowl. Place the panko in a separate shallow bowl. Piece by piece, gently coat the tofu in the chile sauce and then the panko, patting it on each piece to coat.
    4. 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 crisp 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 2 tofu triangles next to the avocado and serve immediately.


    Nutrition

    • Serving Size: 4
    • Calories: 418
    • Sugar: 4
    • Sodium: 62
    • Fat: 29
    • Carbohydrates: 27
    • Fiber: 7
    • Protein: 17
    • Cholesterol: 0

     

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    1. Dad

      January 19, 2012 at 2:28 am

      Made this for dinner tonight. Very good. Grndma said it was very tasty.

      Reply

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