Sweet Chili Tofu Salad
Asian sweet chili sauce (~ 3/4 of a bottle)
1 block extra firm tofu
mandarin oranges (fresh or canned)
red bell pepper slices
any Asian-vinaigrette type salad dressing, like Newman's Sesame-Ginger
Cut the block of tofu into 6 rectangles (halves, then thirds). Don't worry about pressing it...just drain the water really well.
Dump ~2/3 of the bottle of sweet chili sauce into your biggest skillet, and dilute it with about 1/2 cup water. Bring it to a boil, then add your tofu slices and reduce the heat to a gentle simmer.
While you're waiting, prepare a bed of delicious salad greens and top it with mandarin orange slices, edamame, red pepper slices, avocado, and almonds.
In about 20-30 minutes, most of the liquid in the skillet will be absorbed (flip the slices after 15 minutes). You should have kind of a sticky, saucy liquid left in the pan.
Remove the tofu slices and grill them, using either a countertop grill (ala George Foreman), a grill pan in the oven, or your backyard grill, until the grill mark is clear and the texture is nice and firm.
Drizzle a little Asian vinaigrette on your salad and top it with 2-3 tofu slices.