Amazing Crunchy Tofu Salad

1 (16 ounce) package firm tofu, drained and cubed

2 tablespoons lemon juice

6 tablespoons soy sauce, divided

1 cup cornstarch

2 tablespoons dry bread crumbs

2 medium shallots, finely minced, divided

½ bunch green onions, sliced, divided

vegetable oil for pan-frying

¼ cup champagne vinegar

2 tablespoons white sugar

1 teaspoon chili oil

1 (10 ounce) package mixed salad greens

½ large cucumber, chopped

1 medium tomato, chopped

Toss the tofu with lemon juice and 2 tablespoons of soy sauce in a small bowl, set aside to marinate.

Combine the cornstarch and bread crumbs with 1 minced shallot and half of the green onions in a bowl. Toss the tofu with the cornstarch mixture to generously bread; reserve the remaining marinade.

Heat about 1/4 inch of oil in a skillet over medium heat. Fry the tofu cubes on all sides until golden brown, remove to drain on a paper towel.

Whisk together the remaining marinade with the vinegar, 4 tablespoons of soy sauce, sugar, and chili oil; set aside. Toss together the salad mix, cucumber, tomato, and tofu cubes in a large bowl; add the dressing and toss to combine.