Step 1

Cut tofu in half along the long side. Sandwich tofu between clean towels or paper towels and place on a baking sheet pan. Place a cutting board with something heavy on top and set aside to press out excess water.

Step 2

Wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)

Step 3

Place curry paste, oil, and salt in a large bowl; whisk to combine.

Step 4

Preheat a large skillet over medium-high heat.

Step 5

While the skillet heats up, medium dice tofu and add to the bowl with the curry paste. Gently toss to coat.

Step 6

Once the skillet is hot, add tofu and pan-fry, turning occasionally, until browned and crispy, 6-8 minutes. Remove from heat and set aside to cool slightly.

Step 7

Meanwhile, pick mint leaves off the stems; discard stems and mince the leaves. Place in a clean large bowl.

Step 8

Juice limes into the bowl with the mint. Add additional curry paste, oil, sugar, and salt; whisk to combine the dressing.

Step 9

Trim and slice cucumber into thin rounds. Add to the bowl with the dressing.

Step 10

Halve and pit avocados; using a spoon, scoop out the flesh and medium dice. Add to the bowl.

Step 11

Roughly chop peanuts and add to the bowl.

Step 12

Add mixed greens and carrots to the bowl. Toss to combine the salad.

Step 13

To serve, divide salad between plates or bowls and top with tofu. Enjoy!