Pomelo Salad With Sesame-Crusted Tofu

This fresh protein-filled pomelo salad is not just delicious, it’s really pretty too! Tofu makes it filling, while the nuts give it some good crunch. Try it on warm summer days and use cold fruits for best taste.

Serves 6 | 45 mins 

Ingredients

  • 1 pomelo
  • 1 pink grapefruit
  • 1 navel or blood orange
  • 80g cashew nuts
  • 100g radishes, thinly sliced
  • 1 radicchio lettuce, roughly sliced
  • A small bunch of mint, leaves chopped
  • A small bunch of coriander, leaves and stems finely chopped
  • 1 red chilli, deseeded and finely chopped

For the dressing 

  • Juice of 1.5 limes
  • 30g palm suga, grated
  • 1 shallot, finely chopped
  • 40ml rice vinegar
  • 60ml sesame oil

For the fried tofu 

  • 40g sesame seeds
  • 2 tbsp cornflour
  • 280g block firm tofu, cut into thick slices
  • Sea salt and freshly ground black pepper
  • Groundnut oil, for shallow frying

Method:

1. Using a sharp knife, cut a thin slice of peel and pith from each end of the pomelo. Put cut-side down on a board and cut off the peel and pith in strips. Remove any remaining pith. Cut out each segment leaving the membrane behind. Repeat with the grapefruit and orange. Or, alternatively, you can slice the peeled orange into attractive rounds.

2. Put the cashew nuts in a dry frying pan and toast over a medium-high heat until golden, tossing them regularly. Leave to one side.

3. Arrange the citrus fruits, radishes, lettuce, herbs and chilli on a large serving platter.

4. To make the dressing, put the lime juice and palm sugar in a small bowl and whisk until dissolved. Whisk in the remaining dressing ingredients.

5. To make the fried tofu, mix together the sesame seeds and cornflour, then season generously with salt and pepper and put on a plate. Coat the tofu slices in the sesame seed mixture, pressing each side of the tofu into the coating. Heat some of the oil in a non-stick frying pan and fry the tofu until golden brown on each side.

6. Top the salad with the fried tofu and toasted cashew nuts. Spoon the dressing over the salad to serve.

This Pomelo Salad Recipe

Lucy Watson, from whose cookbook we extracted this recipe, is queen of vegan cooking and delish, wholesome meals. Click here for her chocolate fondant volcano pudding – also vegan, also mouthwateringly good.

Want to know how to make your own Greek yoghurt?

Click on the link to find out how to do just that – right at home!

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