Crispy Tofu with Oriental-Style Carrot Salad

Ingredients

• 700 g carrots
• 2 chicory heads
• 600 g tofu
• Salt
• Pepper
• 1 egg
• 100 g whole wheat flour
• 150 g chopped almonds
• 30 g butter (2 tbsp)
• 1 tsp Honey
• 3 tbsp orange juice
• 100 g raisins
• 1 pinch cinnamon
• 1 pinch ground cardamom

Instructions

1. 1.

   Peel the carrots and slice them into thin, diagonal strips. Wash, trim, quarter the chicory lengthwise, remove tough stems, and cut into ribbons.

2. 2.

   Slice the tofu into 1 cm thick pieces; season with salt and pepper. Beat the egg in a shallow dish. Coat the tofu slices first in flour, then in egg, and finally in almonds.

3. 3.

   Heat 1 tsp of butter in a pan. Fry the tofu over medium heat until golden brown on both sides. Remove and keep warm.

4. 4.

   In another pan, melt the remaining butter. Sauté the carrots over medium heat for 3 minutes. Drizzle with honey and let caramelize. Add orange juice, raisins, and chicory; mix well and season with salt, pepper, cinnamon, and cardamom.

5. 5.

   Distribute the salad onto four plates and top with tofu slices.