Crispy Tofu with Warm Broccoli Slaw, Cucumber & Bell Pepper Salad

Directions

1. 1) Press the tofu: halve the block lengthwise, wrap in towels, and stack a heavy object on a cutting board over a tray to remove excess moisture.
2. 2) Rinse and dry all produce before cutting.
3. 3) Trim and halve the cucumber lengthwise, then slice into thin half-moons and place in a medium bowl; trim and seed the pepper, then cut into thin strips and add.
4. 4) Finely slice the green onions and add to the bowl; pluck leaves from the cilantro and mint, mincing before joining the rest of the vegetables.
5. 5) Roughly chop the peanuts and fold into the mixture along with the broccoli slaw.
6. 6) In a small bowl, combine bread crumbs and cornstarch until evenly mixed.
7. 7) Cut the pressed tofu into ½-inch planks; working in batches, roll each piece in the breadcrumb mixture and set on a plate.
8. 8) Heat a skillet over medium, add a thin layer of oil, and pan-fry the breaded tofu until browned and crispy, about 5–7 minutes, turning as needed; transfer back to the plate when done.
9. 9) In a small saucepan, whisk together rice vinegar, soy sauce, oil, brown sugar, and chili-garlic sauce; bring to a boil, then simmer briefly until slightly thickened. Toss half of this dressing with the salad, reserving the rest for serving, and divide between bowls with the crispy tofu.
10. 10) Plate the dressed salad and crispy tofu, drizzle with the remaining dressing, and serve.