Grilled carrots and tofu with harissa

Name: Grilled carrots and tofu with harissa
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Asian
Ingredients: 100g silken tofu; 2 tbsp tahini; Fine sea salt; 50g rose harissa; 1 tsp maple syrup; 2 tbsp apple cider vinegar; 2 tbsp soy sauce; 5 garlic cloves, peeled and crushed; 20g fresh ginger, peeled and finely grated; 3 spring onions, trimmed, whites finely chopped, green tops julienned and put in a bowl of ice-cold water; 1 tbsp olive oil, plus ½ tsp extra; 1 x 280g pack extra-firm tofu, drained and patted dry; 250g bunched baby carrots, tops trimmed; 1 lime, halved

5 steps

Prep:10minCook:25min

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.

Updated at: Thu, 17 Aug 2023 03:45:22 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories198.2 kcal (10%)

Total Fat12.7 g (18%)

Carbs12.8 g (5%)

Sugars4.9 g (5%)

Protein9.7 g (19%)

Sodium716.9 mg (36%)

Fiber3.9 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

100gsilken tofu

2 Tbsptahini

fine sea salt

50grose harissa

1 tspmaple syrup

2 Tbspapple cider vinegar

2 Tbspsoy sauce

5garlic cloves

peeled and crushed

20gfresh ginger

peeled and finely grated

3spring onions

trimmed, whites finely chopped, green tops julienned and put in a bowl of ice-cold water

1 Tbspolive oil

plus 1/2 tsp extra

1 x 280gextra-firm tofu

drained and patted dry

250gbaby carrots

bunched, tops trimmed

1lime

halved

Instructions

Step 1

Blitz the silken tofu, tahini and a quarter-teaspoon of 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 a tablespoon of oil in a medium saute pan on a medium-high heat, and cook for five 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. 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. 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. When all the tofu is in the sauce pan, stir in 100ml cold water and simmer on a medium heat for five minutes.

Step 4

Meanwhile, toss the carrots with the extra half-teaspoon of oil and a quarter-teaspoon of salt, and grill, turning as necessary, for five to 10 minutes (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 5

Spread 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.