Carrot with Crispy Tofu and Orange Sauce

1. 1 Carrots≈ $1.50 per kg 320 g
2. 2 Tofupack 300 g ≈ $2.50 160 g
3. 3 Fresh spinachpack 150 g ≈ $2.50 35 g
4. 4 Garlic≈ $10.00 per kg 5 g
5. 5 Cumin 3 g
6. 6 Sesame seeds 3 g
7. 7 Olive oil 12 ml
8. 8 Soy sauce 4 ml
9. 9 Oranges≈ $3.77 per kg 70 g
10. 10 Lemon≈ $4.65 per kg 35 g
11. 11 Ground black pepper 1 g
12. 12 Sunflower oil 12 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Wash, peel, and slice the carrot¹ into sticks. Peel and halve the garlic⁴. Sauté the carrots in olive oil with garlic and cumin until tender-crisp (*al dente*).

2. Press excess water from the tofu², then cut into cubes. Toss with a mix of oil and soy sauce, then pan-fry until golden-brown on both sides.

3. Zest and juice the orange⁹. In a heatproof dish, combine the orange zest, juice, lemon¹⁰ juice, and black pepper. Simmer until reduced by half.

4. Stir in the teriyaki sauce and cook for 1 more minute.

5. Arrange spinach on a plate, top with tofu² and carrots¹, drizzle with the sauce, and sprinkle with sesame seeds.