To a small bowl, add tahini, water, lemonjuice, crushedgarlic, and salt. Whisk until well combined and set aside.
PAN FRY TOFU
In a large container with low edges, mix cornstarch, garlicpowder, paprika, salt, and black pepper.Cut the tofu into ½-Inch cubes (1.3 cm) and toss it in the mix until coated.
In a large non-stick pan, warm up the olive oil then arrange tofu on a singlelayer and fry on medium-high heat for 12 minutes, flipping it every 2-3 minutes. The tofu is ready when golden brown on most sides.
MIX THE VEGGIES
To a large salad bowl, add choppedlettuce, corn, choppedcucumber, slicedgreenonions, halvedcherrytomatoes, and the tofu. Pour in about half of the dressing.Don't add the avocado just yet because it turns brown quickly.
Toss well, then when you are ready to eat it, add thinly sliced or diced avocado. Give it another quick mix, taste it, adjust for salt, and serve immediately.You can drizzle the remaining dressing on top or put it on the table for people to help themselves.