Directions

• Drain the water from the tofu slab and dry with paper towels & wrap in a clean kitchen towel for at least 20 mins.
• Slice the tofu into 2 rows of small thick rectangles and keep aside.
• Cut the avocado and cut thick slices along its breadth.
• Using a serving plate, assemble the salad with alternate tofu and avocado slices in a row.
• Drizzle some lime juice over the avocado to retain its color and for some freshness.
• For the sauce, mix the soy sauce, agave, sriracha, lime juice and cornstarch.
• Heat the mixture on a low flame with ¼ cup water to thicken the sauce for a couple of minutes.
• Drizzle the sauce over the salad as desired.
• Add the scallions and the red pepper flakes as a topping on the salad.