Preparation
Prepare three deep dishes. Pour the flour into the first dish. In the second dish, beat the egg and pour the Haiku Panko coating into the third dish.
Cut the tofu into cubes of about 2 cm (3/4 in.). Flour the tofu cubes, dip into the egg mixture and coat with the Panko. Set aside on a plate.
Mix the ingredients for the vinaigrette in a salad bowl.
Finely slice the green onion and red pepper. Julienne the carrots and zucchini.
Put the vegetables into the salad bowl and toss to cover with the vinaigrette.
Heat the oil in a pan over medium heat. Cook the tofu cubes a few at a time, turning frequently for 2 to 3 minutes to make sure all sides are browned. Remove from the pan and drain on paper towels.
Serve the salad on plates. Garnish with the cubes of crispy tofu.
