Shrimp And Tofu Salad - cooking recipe

Ingredients

4 tbsp honey
8.75 oz smoked tofu, cut into thin strips
4-5 tbsp soy sauce
2-3 cloves garlic, peeled and finely chopped
1 None large red chili, deseeded and cut into rings
1 tbsp lime juice
1 None orange, juice and grated zest of 1/3
1 tbsp sesame oil
1-2 tbsp sunflower oil
10.5 oz radishes, grated
10.5 oz zucchini, grated
1 None mango, peeled, stoned and finely diced
10.5 oz cooked and peeled shrimp
2-3 sprigs Thai basil

Preparation

Heat 3 tbsp honey in a saucepan, add the tofu and cook until golden brown and caramelised. Add 2-3 tbsp soy sauce and saute for 1 min. Transfer to a plate and allow to cool.
In a bowl, mix the garlic, chili, lime juice, orange zest, 7 tbsp orange juice, 1 tbsp honey and 2 tbsp soy sauce. Gradually whisk in the sesame and sunflower oils. Stir in the radishes, zucchini, mango and shrimp. Place on a large platter and arrange the tofu on top. Garnish with basil leaves.