Sesame Crusted Tofu Steaks

Adjust oven rack to middle position and preheat oven to 400°F. Cut tofu into 4 equal “steaks” and place between paper towels under the weight of a plate to remove excess water.

Peel the carrots and cut lengthwise, then cut into 3-inch pieces. In a small bowl, toss carrots in 1/2 tsp of oil, coriander, and a pinch of salt. Place oiled carrots on a baking sheet and roast until browned in places, about 20 to 25 minutes. Crush with the back of a fork as soon as they come out of the oven.

Peel and grate ginger. Mince 2 cloves of garlic. Rinse and trim cilantro stems and finely chop leaves. Add ginger, garlic, and cilantro to a small bowl. Rinse and zest enough lemon to make 1 tsp and add it to the bowl with the juice of half of the lemon. Add 2 tbsp of oil, paprika, orange spice, cumin, 1/2 tsp of the sugar, red pepper flakes, and 1/8 tsp of salt; mix well.

Put 1 1/8 cups of water into a small saucepan, salt it, and bring to a boil. Add the couscous to the boiling water. Cook for 4 minutes and, once tender, drain the couscous and return to the pan.

Put the cornstarch and sesame seeds into a medium bowl. Season tofu “steaks” with salt and pepper and toss them in the sesame seed mixture. Put a large skillet over medium-high heat and add 1 tbsp of oil. Once hot, add the tofu “steaks” and cook until the sesame seeds are browned, about 4 to 6 minutes, and then flip and cook for another 4 to 6 minutes on the other side.

Put a spoonful of the chermoula sauce into the couscous and stir to combine. Put half of the couscous on a plate and top with 2 tofu “steaks” and a helping of the chermoula sauce. Serve with the crushed carrots and enjoy.