Smart Vietnamese-Style Marinated Tofu

• Pat tofu dry with paper towels.
• Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over.
• Season with salt and pepper, then add to bowl with marinade.

• Meanwhile, cut cucumber into 1/4-inch half-moons.
• Cut tomato into 1/4-inch pieces.
• Roughly chop mint.
• Add half the sweet chili sauce (use all for 4 ppl), vinegar and 1/2 tbsp (1 tbsp) oil to a large bowl. Whisk to combine.
• Set aside.

• Heat a large non-stick pan over medium heat.
• When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu.
• Pan-fry until golden-brown, 3-6 min per side.

• Slice tofu.
• Add tomatoes, cucumbers and spring mix to the large bowl with dressing. Add as much mint as desired, then toss to combine. 
• Season with salt and pepper.
• Divide salad between bowls. Top with tofu.
• Sprinkle half the crispy shallots (use all for 4 ppl) over top.

If you've opted to get tofu, pat tofu dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over. Season with salt and pepper, then add to bowl with marinade.

When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Pan-fry until golden-brown, 3-6 min per side.