Recipes Grapefruit, Fried Tofu and Shallot Salad Be the first to rate & review! Crispy tofu turns this veggie-loaded, Vietnamese-inspired salad into a satisfying main course. More Tofu Recipes By Rachel Soszynski Updated on December 1, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 1 hrs Yield: 4 Ingredients Dressing 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 Salad 2 small pink grapefruits 2 cups vegetable oil, for frying 6 ounces 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 Directions Combine all of the ingredients except the oil, salt and ground pepper in a blender or food processor and process until smooth. With the machine on, add the oil in a thin stream. Season the dressing with salt and pepper. Using a very sharp knife, peel the grapefruits, carefully removing all of the bitter white pith. Cut in between the membranes, releasing the grapefruit sections into a bowl. In a medium saucepan, heat the oil to 360°. Gently pat the tofu dry with paper towels. Put the cornstarch in a medium bowl. Dredge the shallots in the cornstarch; transfer them to a sieve and shake off the excess cornstarch. Dredge the tofu pieces in the cornstarch. Working in 2 batches, fry the shallots until browned, about 2 minutes. Drain on paper towels and season with salt. In 3 batches, fry the tofu pieces until golden brown and puffed, about 4 minutes per batch. Drain on paper towels and season with salt. In a large bowl, toss the lettuce with the grapefruit sections, bell pepper, carrot, red onion, cilantro, mint and peanuts. Toss with 1/2 cup of the dressing; add more dressing if desired. Arrange the fried tofu and shallots on top and serve right away. Rate it Print