For the salad:
2 slices of firm tofu (by slices I mean 3×3 squares)
Juice of 2 oranges
1/2 tsp cayenne pepper
1 clove garlic, minced
a few glugs of canola, or high-heat oil (grape)
1 ripe mango
1 ripe avocado
1/2 red onion finely chopped
10 grape tomatoes, halved
1/2 hothouse cucumber
Handful of cilantro
Handful of chopped peanuts

For the dressing:
Juice of 1 lime
1 tsp Sriracha
1/2 tsp fish sauce (nam pla)
1/2 tsp sea salt

In a saute pan, preferably with ridges, saute the garlic until nicely golden and has flavored the oil, remove the garlic from oil and add cayenne pepper until mixed in. Place the tofu slices on top and sear both sides, reduce heat slightly and add the orange juice.

While the tofu is cooking, cut mango, avocado, onion, tomatoes and the cucumber. Throw in the peanuts. Set aside.

In a small glass, mix together the lime juice, the Sriracha sauce and the fish sauce (nam pla). Set aside.

Remove the tofu from the pan and slice, lengthwise on a cutting board. Mix your salad and pour the dressing over it to combine. Arrange the salad on plates and place the elongated tofu slices on top. Garnish with a sprig of cilantro and serve.