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1
Combine all of the ingredients except the oil, salt and ground pepper in a blender or food processor and process until smooth.
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2
With the machine on, add the oil in a thin stream.
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3
Season the dressing with salt and pepper.
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4
Using a very sharp knife, peel the grapefruits, carefully removing all of the bitter white pith.
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5
Cut in between the membranes, releasing the grapefruit sections into a bowl.
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6
In a medium saucepan, heat the oil to 360.
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7
Gently pat the tofu dry with paper towels.
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8
Put the cornstarch in a medium bowl.
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9
Dredge the shallots in the cornstarch; transfer them to a sieve and shake off the excess cornstarch.
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10
Dredge the tofu pieces in the cornstarch.
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11
Working in 2 batches, fry the shallots until browned, about 2 minutes.
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12
Drain on paper towels and season with salt.
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13
In 3 batches, fry the tofu pieces until golden brown and puffed, about 4 minutes per batch.
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14
Drain on paper towels and season with salt.
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15
In a large bowl, toss the lettuce with the grapefruit sections, bell pepper, carrot, red onion, cilantro, mint and peanuts.
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16
Toss with 1/2 cup of the dressing; add more dressing if desired.
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17
Arrange the fried tofu and shallots on top and serve right away.
