Carrots with grilled tofu and orange sauce

Description

The idea for this wonderful salad I saw on one of the culinary sites, prepared out of interest, no matter what especially not hoping, as not liking tofu. And believe it or not, since preparing this salad almost every week, so I like it. Prepared in different variations, with tofu, with cheese, with spinach and without, always tasty on its own. Now, in the season of young carrots, this salad is particularly relevant, I think.

Ingredients

Carrots

10 piece
Tofu

400 g
Spinach

1 handful
Garlic

3 tooth
Zira

0.5 tsp
Sesame

1 tsp
Olive oil

5 Tbsp
Soy sauce

2 tsp
Orange

1 piece
Lemon

0.5 piece
Pepper pink

5 piece
Soy sauce

2 Tbsp

Cooking

1. Carrots cleaned, washed. Cut into long strips, not very wide. Garlic clean, cut in half. Heat the part of olive oil, fry a couple of minutes the carrots, add the garlic, cumin and cook on medium heat under a lid until "al dente", when carrot becomes soft enough already, but tingling.

2. Tofu has to be drained and gently squeeze. Cut into rectangular flat pieces. In a bowl, mix the remaining oil with soy sauce and brush the sauce on the tofu on both sides. Quickly fry the tofu in pre-heated dry pan on both sides until Golden brown. If using cheese, this step is simply omitted.

3. Meanwhile, make the sauce. Sauce so I adjusted my taste in the original recipe it was too spicy. Milling the orange and gently squeeze out the pulp juice. Place in fireproof dish pulp along with the juice, add the juice of half of lemon, pink pepper and boil on the fire a little above average about half.

4. Add teriyaki sauce, mix thoroughly and cook about another half a minute.

5. To assemble the salad. On a plate put the washed and drained spinach leaves, top with fried tofu, carrots, pour over sauce and sprinkle with sesame seeds. If using cheese, then sprinkle the lettuce on top of cheese, and the cheese already on top with sesame seeds. Serve immediately.

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