Grapefruit, fried tofu and shallot salad

Indulge in the citrusy tang of grapefruit paired with crispy fried tofu and aromatic shallots in this refreshing and flavorful salad. Perfect for a light and satisfying meal.

Ingredients:

• 1/4 cup fresh lime juice
• 1/4 cup Asian fish sauce
• 1 serrano chile, seeded and chopped
• 1 small shallot, coarsely chopped
• 1 small garlic clove, coarsely chopped
• 2 tablespoons chopped cilantro
• 1 tablespoon chopped mint
• 1 teaspoon minced fresh ginger
• 1/2 teaspoon sugar
• 1/2 cup vegetable oil
• Salt and freshly ground pepper
• 2 small pink grapefruits
• 2 cups vegetable oil, for frying
• 170g firm tofu, drained and cut into 1-by-2-inch pieces
• 1 cup cornstarch
• 2 large shallots, peeled and sliced 1/4 inch thick
• Salt
• 1 large head of butter lettuce, cored and torn into bite-size pieces
• 1/2 red bell pepper, thinly sliced lengthwise
• 1 small carrot, halved lengthwise and thinly sliced crosswise
• 1 small red onion, thinly sliced
• 1/2 cup cilantro leaves
• 1/2 cup mint leaves
• 1/2 cup unsalted roasted peanuts, chopped

Instructions:

1. Blend all the ingredients together in a blender or food processor until a smooth mixture is formed, remembering to exclude the oil, salt, and ground pepper initially. While the machine is running, gradually pour in the oil. Flavor the dressing with salt and pepper to your liking.
2. Carefully peel the grapefruits with a sharp knife, ensuring all the bitter white pith is removed. Separate the grapefruit sections by slicing in between the membranes and transfer them into a bowl.
3. In a medium saucepan, warm the oil to 360°. Gently dry the tofu using paper towels. Place cornstarch in a medium bowl. Coat the shallots with cornstarch, then shake off any excess using a sieve. Proceed to coat the tofu pieces with cornstarch. In two separate batches, fry the shallots until they turn brown, which should take about 2 minutes. Drain them on paper towels and season with salt. Fry the tofu pieces in three separate batches until they become golden brown and puffed, which should take around 4 minutes per batch. Drain these on paper towels and season with salt.
4. Mix the lettuce, grapefruit sections, bell pepper, carrot, red onion, cilantro, mint, and peanuts in a large bowl. Add 1/2 cup of dressing and toss everything together. Add more dressing if necessary. Finally, arrange the fried tofu and shallots on top before serving immediately.

Summary:

• Calories: 348 kcal
• Fat: 30 g
• Protein: 6 g
• Carbs: 19 g
• Potassium: 496 mg
• Magnesium: 148 mg