Crispy tofu and avocado salad

Cut the tofu into bite-sized cubes and pan-fry them in a little oil over medium heat until golden and crispy on all sides.
Chop all the vegetables into medium pieces. Cut the cherry tomatoes in half and dice the avocado into small cubes. Place the arugula, tomatoes, cherry tomatoes, cucumbers, bell peppers, red onion and avocado into a large bowl and toss gently. In a separate small bowl, whisk together the olive oil, soy sauce and balsamic vinegar to make the dressing. Stir in the chopped basil, sliced green onions, freshly ground black pepper and finely chopped red chili pepper.
Right before serving, combine all the ingredients. In each plate or serving bowl, add the mixed vegetables, top with the crispy tofu and drizzle with the soy and olive oil dressing. Taste the salad and adjust the salt if needed, but do not over-salt since the soy sauce is already salty. The salad is ready to serve, and one generous bowl is very filling, with everything you need for a complete meal.