Pineapple–Puffed Rice Chaat

Heat the oven to 450°F. Rinse and halve the lime. Rinse and peel the grapefruit; cut the flesh from around the core and chop it into small pieces, removing any seeds. Chop the pineapple into pieces about the same size as the grapefruit. Put the grapefruit and pineapple in a large bowl along with the sugar, cumin, 1/8 teaspoon of the cayenne, and a generous sprinkle of salt and pepper. Squeeze in the lime juice, add the avocado oil, and toss to combine. Taste and adjust the seasoning, adding more cayenne if you’d like.

Peel and chop enough garlic to measure 2 teaspoons and put it in a medium bowl along with the vegetable oil, chili paste, and a large pinch of salt. Cut the tofu into 1/2-inch-long sticks, add them to the bowl, and toss to coat. Spread the tofu out in a single layer on a baking sheet and bake, undisturbed, until it’s crisp on the outside but still springy on the inside, 15 to 20 minutes.

Meanwhile, prepare the remaining salad ingredients, but don’t toss them until the fries are ready: Rinse, dry, and trim the lettuce; slice it crosswise into ribbons and add to the bowl with the fruit. Rinse, trim, and chop the cilantro and scallion and add them to the bowl. Before adding to the bowl, put the cashews and puffed rice in a large skillet over medium heat and toast until the rice is crisp, 2 or 3 minutes. Sprinkle with salt.

When the tofu is ready, taste and add more salt if you’d like. Add the cashews and puffed rice to the bowl with the salad and toss to combine. Taste and adjust the seasoning, toss again, and serve immediately with the fries.