Carrots with Crispy Tofu and Orange Sauce

1. 1 Carrots≈ $1.50 per kg 200 g
2. 2 Tofupack 300 g ≈ $2.50 130 g
3. 3 Fresh spinachpack 150 g ≈ $2.50 35 g
4. 4 Garlic≈ $10.00 per kg 5 g
5. 5 Cumin 1 g
6. 6 Sesame seeds 3 g
7. 7 Olive oil 10 ml
8. 8 Soy sauce 15 ml
9. 9 Oranges≈ $3.80 per kg 100 g
10. 10 Lemon≈ $4.70 per kg 15 g
11. 11 Ground black pepper 1 g
12. 12 Sunflower oil 10 ml

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

Method

1. Peel and slice carrots¹ into sticks. Halve the garlic⁴ cloves. Sauté carrots with garlic and ginger in olive oil for 7–8 minutes until just tender.

2. Pat tofu² dry, cut into cubes. Toss with sunflower oil and 1 tbsp soy sauce, then pan-fry each side for 3–4 minutes until golden.

3. Zest and segment the orange⁹, reserving the juice. In a small pot, combine zest, juice, lemon¹⁰ juice, black pepper, and 1 tbsp soy sauce. Simmer over medium heat until reduced by half (~5 minutes).

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