Shrimp And Tofu Salad

• 4 tbsp honey
• 8.75 oz smoked tofu, cut into thin strips
• 4-5 tbsp soy sauce
• 2-3 cloves garlic, peeled and finely chopped
• 1 None large red chili, deseeded and cut into rings
• 1 tbsp lime juice
• 1 None orange, juice and grated zest of 1/3
• 1 tbsp sesame oil
• 1-2 tbsp sunflower oil
• 10.5 oz radishes, grated
• 10.5 oz zucchini, grated
• 1 None mango, peeled, stoned and finely diced
• 10.5 oz cooked and peeled shrimp
• 2-3 sprigs Thai basil

1. Heat 3 tbsp honey in a saucepan, add the tofu and cook until golden brown and caramelised. Add 2-3 tbsp soy sauce and saute for 1 min. Transfer to a plate and allow to cool.
2. In a bowl, mix the garlic, chili, lime juice, orange zest, 7 tbsp orange juice, 1 tbsp honey and 2 tbsp soy sauce. Gradually whisk in the sesame and sunflower oils. Stir in the radishes, zucchini, mango and shrimp. Place on a large platter and arrange the tofu on top. Garnish with basil leaves.

honey, soy sauce, garlic, red chili, lime juice, orange, sesame oil, sunflower oil, radishes, zucchini, mango, shrimp, basil

Taken from recipes-plus.com/api/v2.0/recipes/20030 (may not work)