Tofu Avocado Salad (Pan-Seared Tofu and Avocado Bowl)

Wrap 300 g firm tofu in paper towels and press it for about 10 minutes, until the outside feels dry. Cut it into bite-size cubes. Preheat a skillet over medium heat for 1 minute, place the tofu in the pan, and leave it undisturbed for about 2 minutes so the underside can become firm and golden. Turn the cubes gently and cook the remaining sides for another 3 to 4 minutes. Transfer the tofu to a plate once the edges feel firm and let it cool slightly before it touches the greens. Halve 100 g cherry tomatoes. Cut 1 avocado immediately before assembly to shorten the time the cut surface is exposed to air. Make the dressing with 1 tbsp soy sauce, 1 tbsp sesame oil, and 1 tbsp lemon juice. Arrange 80 g mixed greens with the cooled tofu, tomatoes, and avocado, drizzle over the dressing, and toss gently so the soft ingredients keep their shape. Pressing and drying the tofu reduces splattering and helps the cubes sear more cleanly. Waiting for the first side to firm before turning is also important because repeated early movement can break the tofu. Cut the avocado only when the other components and the lemon-containing dressing are ready.