Crunchy Vegetable and Tofu Salad

I love the Tofu cubes in this salad.  It is enough for a main…but if you have a meat and potatoes guy grill some chicken for him too.  Based on a Food and Drink 2014 recipe…I changed it a bit.  I must say I had never had raw beets before and they are quite nice in a salad.

DRESSING
1/4 cup fresh lime juice
3 tbsp canola oil
1 tbsp soy sauce
1 1/2 tsp brown sugar
1 tsp sesame oil
1/2 tsp grated fresh garlic
1/4 tsp Sriracha

SALAD
2 large peeled carrots, sliced thin
2 medium peeled beets grated
3 cups thinly sliced red cabbage
2 cup sunflower or other crunchy sprouts
1/4 cup coriander leaves
1/4 cup mint leaves

CRUNCHY TOFU CUBES
1/4 cup canola oil
1 block (350 g) extra firm tofu, cut into 3/4 inch cubes
1/3 cup cornstarch
1/4 tsp salt

1. Combine lime juice, canola oil, soy sauce, brown sugar, sesame oil, garlic and Sriracha in a bowl and whisk until uniform.   Reserve.
2. Combine carrots, beets, cabbage, sprouts and half of the herbs in a serving bowl.
3. Heat oil in a large frying pan over medium high heat.  Pat tofu cubes dry with paper towels and toss with cornstarch.  Fry for 5 minutes, turning occasionally, until golden.  Drain on paper towels and season with salt.
4. Toss vegetable mixture with dressing top with crunchy tofu cubes and remaining herbs.