Citrus Singapore Salad

🧂 Ingredients

• 300 g Firm Tofu

  cut into cubes
• 1 tbsp Cornstarch
• 3 cups Chinese cabbage

  shredded
• 1 cup Cucumber

  seeded, peeled, sliced
• 1/2 cup Carrot

  grated
• 1 1/2 cups Jicama

  sliced
• 1 Orange

  peeled and sectioned
• 1 Grapefruit

  peeled and sectioned
• 1/2 cup Red Bell Pepper

  sliced
• 1/2 cup Red onion

  sliced into rings
• 1/4 cup Cilantro

  chopped
• 2 tbsp Sesame or Peanut oil
• 4 tbsp Rice Vinegar
• 1 tsp Mirin
• 1/2 tbsp Fresh ginger

  minced
• 1 tbsp Lime juice
• 1 tbsp Brown sugar
• 1 tsp Roasted sesame seeds
• 1 tsp Soy Sauce
• 1 tsp Fish Sauce
• 1/4 cup Roasted peanuts

Instructions

• 1 Slice firm tofu into cubes the size of croutons and pat dry with paper towel.
  Toss tofu in cornstarch until each cube is fully coated.
• 2 In a large wok over medium high heat add vegetable oil until it is 2-3 inches
  from the bottom of the pan. Gently drop tofu cubes into the bubbling oil and
  cook for 4-5 minutes until golden brown and crispy. Remove deep fried tofu with
  a metal slotted spoon and let cool on a paper towel.
• 3 In a large bowl combine cabbage, jicama, cucumber, orange, grapefruit, bell
  pepper, red onion, and cilantro. Cover and chill up to 4 hours.
• 4 Prepare Singapore Salad dressing by whisking together in a small bowl
  peanut/sesame oil, rice vinegar, mirin, fish sauce, sugar, lime juice, ginger,
  sesame seed and soy sauce.
• 5 Pour dressing over salad and toss lightly to coat. Sprinkle with peanuts.

Nutrition Info