Grapefruit, Fried Tofu and Shallot Salad

• 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.

lime juice, fish sauce, serrano chile, shallot, garlic, cilantro, mint, fresh ginger, sugar, vegetable oil, salt, pink grapefruits, vegetable oil, firm tofu, cornstarch, shallots, salt, head of butter lettuce, red bell pepper, carrot, red onion, cilantro, mint leaves, peanuts

Taken from www.foodandwine.com/recipes/november-2007-grapefruit-fried-tofu-and-shallot-salad (may not work)