Ginger-chili carrots with tofu

Ingredients for 2 servings:

• 1 bunch of young carrots
• 100 g arugula
• 250g tofu
• 1 piece(s) ginger
• 1 red chili pepper(s)
• 1 rosemary sprig(s)
• 1 orange(s), organic
• 3 tbsp olive oil
• 2 tbsp sugar
• some salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

Peel and wash the carrots, then halve them lengthwise. Wash the arugula and remove the coarse stalks. Peel the ginger and finely dice, or better yet, grate it. Wash the chili pepper, slice it open, remove the seeds, and finely dice it. Wash the rosemary and roughly chop the needles. Wash the orange, zest half of it, and squeeze out the juice. Drain the tofu and cut into four thick slices. Mix 2 tablespoons of olive oil, half the chili, and half the rosemary into a marinade and marinate the tofu slices for 1 hour. Heat 1 tablespoon of olive oil in a large pan and sauté the ginger and chili for about 1 minute over medium heat, stirring frequently. Add the carrots, orange juice, and orange zest. Cover and cook the carrots over medium heat for about 15 minutes until al dente. Season with salt and pepper. Gently heat the sugar in a small saucepan until it melts and caramelizes, without stirring. Add the rosemary to the caramel and toss with a spoon until completely coated. Transfer the caramelized rosemary to a piece of baking paper and let it cool completely. Fry the tofu slices in a pan with the marinade until golden brown. Divide the arugula between two plates, place the carrots on top, and drizzle with the pan juices. Arrange the tofu slices alongside. Crumble the rosemary caramel and sprinkle over the plate.