Ingredients
- 3 Packages (10 ounces each) tofu
- 1/4 Cup plus 2 tablespoons olive oil
- 1/4 Cup lemon juice
- 2 Tablespoons minced garlic
- 3/4 Cup fresh gingerroot, cut in matchstick-size pieces (julienne)
- Zest from 3 kaffir limes
- 1 Bunch celery
- 2 Granny Smith apples
- 1/2 Cup sun-dried tomatoes
- 11/2 Cups tempura flour
- 3 egg whites
- Ice cold water
- 12 celery leaves
- 1 Cup peanut oil
- 31/2 Cups cilantro leaves
- 1 Cup California golden raisins
- Salt; to taste
Procedure
Cut tofu into bite-size cubes; set aside.
Dressing
Blend olive oil, lemon juice and garlic. Add ginger, kaffir limes and season to taste.
Salad
Peel the celery sticks; cut in julienne 2 inches long. Peel apple; cut in julienne; sprinkle with lemon juice. Dice sun-dried tomatoes; set aside.
Tempura mix
Blend the flour with the egg whites and ice water till you reach a smooth consistency. Season to taste. Dip tofu and celery leaves in tempura batter. Fry in 350°F peanut oil till golden. Drain.
To Serve
Mix the julienne of celery, apple and raisins; add the dressing and mix well. Put on the center of the plate; top with 3 pieces tofu and 2 pieces celery fritters. Sprinkle with cilantro leaves and diced tomatoes.
Nutrition Facts Per Serving
Calories 840 (Calories from Fat 58%); Total Fat 56 ( Saturated Fat 9; Trans Fat 0; ); Cholesterol 0; Sodium 190; Potassium 973; Total Carbohydrate 74; Dietary Fiber 7; Sugars 25; Protein 17; Calcium 234; Iron 4;Try Another Recipe
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There are many more ways to use raisins for healthy cooking. Take a look at our recipe page for more delicious dishes.
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5. A ¼ cup serving of raisins provides 6% of the daily value for potassium.