Tofu And Carrots With Harissa Sauce

• 50 gms harissa
• 1 teaspoon Balion Coconut Flower Honey
• 2 tablespoon Balion Coconut Flower Cider Vinegar (Plain or Ginger flavour)
• 2 tablespoon Balion Coco Amino Original 
• 5 garlic cloves, peeled and crushed
• 4 teaspoons fresh ginger, peeled and finely grated
• 3 spring onions, (whites finely chopped & green tops julienned)
• 1 tablespoon olive oil, plus ½ tsp extra for carrots 
• 1 280 gms pack of extra-firm tofu, 
• 250g bunched baby carrots, cleaned and tops trimmed 
• 1 lime, halved
• Salt as per taste 

Put the harissa, Balion Coconut Flower Honey, Balion Coconut Flower Cider Vinegar (Plain or Ginger flavour), Balion coconut flower amino, garlic, ginger, chopped spring onion whites and a tablespoon of oil in a  pan on a medium-high heat, and cook for five minutes. Until the sauce is slightly reduced and fragrant.(till oil separates)

Drain and pat dry the extra firm tofu. Cut lengthwise into 2 cm thick pieces to give you 12 slices in total.

Put a griddle pan on a medium-high heat. Grill the tofu in two batches for a minute on each side, until charred. Transfer the charred tofu 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.

At the same time toss the carrots with the extra half-teaspoon of oil and salt, and grill for five to 10 minutes. Keep turning as required until charred and tender. (the timing will depend on the size of your carrots) Gently stir the carrots into the tofu pan, to coat in the sauce.

Spread the yoghurt sauce or tahini sauce (for vegan) on a serving platter. Arrange the hot tofu and carrot mixture on top. Scatter the julienned spring onions tops over the carrots and tofu, squeeze over the lime halves and serve immediately.