Ingredients:
1 block of extra firm tofu
1 tsp garlic salt
1/4 tsp ground cayenne pepper
peanut oil for frying
1 tsp hot chili garlic sauce
2 tsp soy sauce
1 bag pre washed baby spring lettuce mix
1 bag pre washed romaine lettuce
1/2 cup sliced white button mushrooms
5 green onions

Dressing Ingredients:
1/4 cup peanut oil
2 tbsp seasoned rice vinegar
1 tbsp soy sauce
1 tbsp hot chili garlic sauce
1 1/2 tbsp brown sugar

1. Remove the tofu from the package and drain it thoroughly, blotting up any excess water with a towel.


2. Then cut the tofu into 1 inch wide cubes that are about 1/4 inch thin. Blot each of these cubes with a towel, pressing slightly to remove any moisture.


3. Next mix the garlic salt and cayenne pepper together and sprinkle it on the tofu pieces making sure to coat them evenly.


4. Then heat a thin layer of peanut oil in the bottom of a non stick pan and let it get hot.


5. When the oil is hot add the tofu and cook them on each side for about 3 minutes, or until they brown. You may have to cook the tofu in batches depending on how large your pan is. Make sure not to overcrowd the pan or the tofu will not brown properly.


6. Once the tofu pieces brown, place them on a plate lined with paper towels to drain off any excess oil.


7. Then rinse the green onions under cold running water and dry them thoroughly. Cut off any wilted tops and the bases and discard. Then dice both the white and green parts.


8. Then in a large bowl mix together the two bags of lettuce, the mushrooms and the diced green onions. Once mixed, divided this salad into three separate bowls.


9. Then in a large cup whisk together all of the ingredients for the dressing.


10. Right before serving, lightly drizzle the dressing over each salad and then top them with the tofu pieces dividing them evenly. You can also serve this with the dressing on the side so that each person can dress their own salad. This makes 3 spicy tofu salads, enjoy!