Junior Chef Stars

The Premier Cooking School for Kids and Teens Main menu

Awara (West African Tofu) with Carrot and Chickpea Salad

Home / Recipes / Awara (West African Tofu) with Carrot and Chickpea Salad

Print Recipe
 Awara (West African Tofu) with Carrot and Chickpea Salad
Recipe for the week of November 13-17, 2023 *Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.
Course Main Dish
Cuisine West African
Prep Time 20 minutes
Cook Time 30 minutes
Servings
Yield 4-6 servings
Ingredients
For the Tofu
  • 2 packages extra firm tofu pressed and cut into cubes
  • 2 teaspoons vegetable oil
  • 2 cloves garlic minced
  • 1/2- inch ginger peeled and minced
  • 1 yellow onion small dice
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 1 tablespoon ketchup
  • 1/4 teaspoon chili flakes optional
  • 1/2 bunch green onion thinly sliced
  • 1 teaspoon sesame seeds
  • 1/2 cup vegetable stock
For the Dressing
  • 1/4 cup olive oil
  • 3/4 teaspoon lemon juice
  • 1/4 cup orange juice
  • 1 1/2 tablespoons honey
  • 3/4 teaspoon Salt
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon coriander
  • 1/4 teaspoon allspice
  • 1/4 teaspoon cayenne pepper
For the Salad
  • 1 pound Carrots peeled and shredded
  • ½ cup Chopped cilantro plus more for serving
  • 1 can chickpeas rinsed and drained, 15-ounce
  • 2 tablespoons finely minced shallots from one large shallot
  • 1 garlic clove minced
MASTERS CLASSES ONLY: Moroccan Potato Cakes
  • 2 cups Mashed Potatoes
  • 1 egg beaten
  • 2 cloves garlic minced
  • 2 tablespoons parsley chopped
  • 1/2 teaspoon tumeric
  • 1/2 teaspoon cumin
  • Dash Salt
  • Dash black pepper
  • 2/3 cup all purpose flour
  • vegetable oil for frying
Course Main Dish
Cuisine West African
Prep Time 20 minutes
Cook Time 30 minutes
Servings
Yield 4-6 servings
Ingredients
For the Tofu
  • 2 packages extra firm tofu pressed and cut into cubes
  • 2 teaspoons vegetable oil
  • 2 cloves garlic minced
  • 1/2- inch ginger peeled and minced
  • 1 yellow onion small dice
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 1 tablespoon ketchup
  • 1/4 teaspoon chili flakes optional
  • 1/2 bunch green onion thinly sliced
  • 1 teaspoon sesame seeds
  • 1/2 cup vegetable stock
For the Dressing
  • 1/4 cup olive oil
  • 3/4 teaspoon lemon juice
  • 1/4 cup orange juice
  • 1 1/2 tablespoons honey
  • 3/4 teaspoon Salt
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon coriander
  • 1/4 teaspoon allspice
  • 1/4 teaspoon cayenne pepper
For the Salad
  • 1 pound Carrots peeled and shredded
  • ½ cup Chopped cilantro plus more for serving
  • 1 can chickpeas rinsed and drained, 15-ounce
  • 2 tablespoons finely minced shallots from one large shallot
  • 1 garlic clove minced
MASTERS CLASSES ONLY: Moroccan Potato Cakes
  • 2 cups Mashed Potatoes
  • 1 egg beaten
  • 2 cloves garlic minced
  • 2 tablespoons parsley chopped
  • 1/2 teaspoon tumeric
  • 1/2 teaspoon cumin
  • Dash Salt
  • Dash black pepper
  • 2/3 cup all purpose flour
  • vegetable oil for frying
Instructions
To Make the Tofu
  1. In a bowl combine tofu and bouillon cube seasoning and a pinch of salt .
  2. Sprinkle some water on the mixture to allow the seasoning seep in. Let sit for a few minutes.
  3. Heat oil in a large pan and fry the tofu on all sides
  4. Transfer to a plate and set aside.
  5. In the same pan sauté onions, ginger, and garlic. Add more vegetable broth.
  6. Combine the soy sauce, honey ketchup and sesame seeds in a small bowl.
  7. Tilt into the pan and allow it to bubble for about 2 minutes stirring constantly.
  8. Add the fried tofu to the pan and mix well ensuring that they are well coated.
  9. Sprinkle the spring onions on the tofu and cook for a few seconds.
  10. Serve hot.
To Make the Salad Dressing
  1. In a large bowl (large enough to mix the entire salad), whisk together all of the ingredients for the dressing.
To Make the Salad
  1. In a large bowl, whisk together all of the ingredients for the dressing.
  2. To the dressing, add all the ingredients for the salad and toss well. Taste and adjust seasoning if necessary. Garnish with more fresh chopped herbs. Serve cold.
MASTERS CLASSES ONLY
  1. Add the mashed potatoes to a medium bowl. Stir in the egg, garlic, parsley, turmeric, cumin, salt, and pepper and mix well.
  2. Place the flour into a small bowl. Shape heaped tablespoonfuls of the potato mixture into balls, then flatten slightly. Dip each ball into the flour and toss to coat. Set aside and repeat with the remaining mixture.
  3. Heat oil in a pan to medium high heat, then use a slotted spoon to add a few potato cakes at a time and fry until golden (approx 3-4 minutes). Remove from oil with a slotted spoon and transfer to a paper towel lined tray to drain. Repeat until all the potato cakes are cool.