Ingredients

• 1 (16 ounce) package firm tofu, drained and cubed
• 2 tablespoons lemon juice
• 6 tablespoons soy sauce, divided
• 1 cup cornstarch
• 2 tablespoons dry bread crumbs
• 2 medium shallots, finely minced, divided
• 1/2 bunch green onions, sliced, divided
• vegetable oil for pan-frying
• 1/4 cup champagne vinegar
• 2 tablespoons white sugar
• 1 teaspoon chili oil
• 1 (10 ounce) package mixed salad greens
• 1/2 large cucumber, chopped
• 1 medium tomato, chopped

Instructions

1. Toss the tofu with lemon juice and 2 tablespoons of soy sauce in a small bowl, set aside to marinate.
2. Combine the cornstarch and bread crumbs with 1 minced shallot and half of the green onions in a bowl. Toss the tofu with the cornstarch mixture to generously bread; reserve the remaining marinade.
3. Heat about 1/4 inch of oil in a skillet over medium heat. Fry the tofu cubes on all sides until golden brown, remove to drain on a paper towel.
4. Whisk together the remaining marinade with the vinegar, 4 tablespoons of soy sauce, sugar, and chili oil; set aside. Toss together the salad mix, cucumber, tomato, and tofu cubes in a large bowl; add the dressing and toss to combine.