Spicy, Crisp Tofu on Mint-Avocado Salad

1 package (14 ounces) 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 zest2 tablespoons fresh orange juice2 tablespoons extra-virgin olive oilCoarse salt1 cup panko3 tablespoons canola oil2 heads butterhead lettuce, washed, dried and torn into bite-size pieces1 cup fresh whole mint leaves1 avocado, halved, pitted, peeled and thinly sliced lengthwiseCut 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 crisp 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.Serves four.Cook's 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, 20-30 minutes.Nutrition values per serving: 471 calories, 34 g fat, 29 g carbohydrates, 7 g fiber 19 protein.Body and Soul, June 2006