• 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


Cut tofu into bite-size cubes; set aside.


Blend olive oil, lemon juice and garlic. Add ginger, kaffir limes and season to taste.


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;

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5. A ¼ cup serving of raisins provides 6% of the daily value for potassium.