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Roasted nantes carrot salad, green grapes, silken tofu with mirin

Salted

Small carrots roasted in the oven with olive oil, green grapes quarters, mint leaves and cubes of silky tofu cooking in mirin.

L'idée déco

Opt for a silky tofu; its texture will go perfectly with the salad.

Ingredients

Recipe for 12 Tapas

Carrots

18 Unit(s)
Nantaise carrot
1 Tsp
Cumin seeds
1 Unit(s)
Red onion

Tofu

200 Gr
Silken tofu
30 Ml
Mirin
10 Drop(s)
Roasted sesame oil
30 Ml
Canola oil

Garnish

20 Unit(s)
Green grape
12 Leaf(ves)
Mint
  • Salt and pepper
  • Olive oil

Preparation time: 45.00 min

Preheat your four at 400.00 °F

  • Beforehand preparation

    Wash the carrots and slice them in centimeter large wedges. Chop the red onion. Snip the mint leaves. Cut the green grapes in quarters. Cut the tofu in regular cubes.

  • Carrots

    Crush the cumin seeds in a mortar. In a bowl, mix the carrots, the crushed cumin, the red onion wedges, a little salt and a net of olive oil. Spread it on a baking tray and put in the oven for 30 minutes.

  • Tofu

    In a pan, pour the two oils and add the mirin and the tofu cubes. Cook gently and keep it warm. Season with salt and pepper.

  • The tapas mounting

    In small bowls, first spread the roasted vegetables, add the tofu on top and finish with the fresh garnish.

Opt for a silky tofu; its texture will go perfectly with the salad.

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