Grapefruit, Fried Tofu and Shallot Salad Recipe

Name: Grapefruit, Fried Tofu and Shallot Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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

Servings: persons

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
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

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

1628

kcal

Calories

159

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1/4 cup fresh lime juice, 1/4 cup Asian fish sauce, 1 serrano chile, seeded and chopped, 1 small shallot, coarsely chopped, and more.

Yes, Grapefruit, Fried Tofu and Shallot Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grapefruit, Fried Tofu and Shallot Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions