Tofu Salad

Prep Time: 15

Cook Time: 12

Total Time: 25

Servings: - 6 people

To a small bowl, add ⅓ cup tahini, ⅓ cup water, 2 tablespoons lemon juice, 1 clove garlic (crushed), and ¼ teaspoon salt. Whisk until well combined and set aside.

In a large container with low edges, mix 4 tablespoons cornstarch, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon salt, and ¼ teaspoon black pepper.
Cut the 14 ounces 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 single layer 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.

To a large salad bowl, add 8 packed cups lettuce (chopped), ½ cup corn, 1 cup cucumber (chopped), 2 spring onions, thinly sliced, 1 cup cherry tomatoes, halved, and the tofu.
Pour in about half of the dressing.
Toss well, then when you are ready to eat it, add thinly sliced or 1 avocado (diced). Give it another quick mix, taste it, adjust for salt, and serve immediately.