Roasted nantes carrot salad, green grapes, silken tofu with mirin
Small carrots roasted in the oven with olive oil, green grapes quarters, mint leaves and cubes of silky tofu cooking in mirin.
IngredientsRecipe for 12 Tapas
- Salt and pepper
- Olive oil
Preparation time: 45 min
Preheat your four at 400 °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.
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.
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.