Grilled carrots and tofu with harissa

ottelinghi on the guardian This makes a striking addition to a barbecue spread. Strictly speaking, it’s not all cooked on a grill, but most of the various elements can be made well in advance, leaving just the tofu to be braised in the sauce and assembled just before serving.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Blitz the silken tofu, tahini and salt in the small bowl of a food processor until smooth, then set aside.

Step 2

Put the harissa, maple syrup, vinegar, soy sauce, garlic, ginger, chopped spring onion whites and oil in a medium saute pan on a medium-high heat, and cook for 5 minutes, until the oil splits and the sauce is slightly reduced and fragrant.

Step 3

Put a griddle pan on a medium-high heat and ventilate the kitchen.

Step 4

Cut the firm tofu lengthwise into 2cm-thick pieces, to give you six slices in total, then cut each piece in half lengthways, to give you 12 slices in total.

Step 5

Grill the tofu in two batches for a minute on each side, until charred, then transfer to the pan of sauce as they’re ready.

Step 6

When all the tofu is in the sauce pan, stir in cold water and simmer on a medium heat for 5 minutes.

Step 7

toss the carrots with oil and salt

Step 8

grill, turning as necessary, for 5 to 10minutes (the timing will depend on the size of your carrots), until charred and tender. Gently stir the carrots into the tofu pan, to coat in the sauce

Step 9

pread the tofu cream on a medium serving platter, then arrange the hot tofu and carrot mixture on top. Drain the spring onion tops, scatter these on top, squeeze over the lime halves and serve immediately.