Sticky Harissa Tofu

Peel the Yukon gold potatoes and roughly chop. Add to a small saucepan and cover with cold water. Bring potatoes to a boil over high heat and cook until fork tender, about 8 to 10 minutes.

Trim and slice the mini sweet peppers into thin strips, about ¼ inch thick. Add peppers to a small saucepan with just 1 tsp agave, apple cider vinegar, ¼ cup water, and a pinch of salt. Bring to a boil and then reduce heat to low. Simmer peppers until they are soft and the liquid is syrupy, about 6 to 8 minutes.

Drain the tofu and cut into 8 triangles. Pat dry with paper towels. Halve the lemon. In a medium bowl, combine the harissa paste, remaining agave, juice from half the lemon, and a pinch of salt. Mix the harissa sauce well.

Once the potatoes are fork tender, add the green peas and cook just 1 minute more. Drain and return peas and potatoes to the pan. Peel and grate or mince the garlic. Add the garlic and butter to the potatoes and peas. Using the back of a fork, mash the potatoes until fairly smooth, breaking up the peas as you go. Add remaining lemon juice and season with salt. Cover to keep warm.

Add the cornstarch to a plate and toss the tofu in the cornstarch, shaking off any excess. Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Once the oil is hot, add tofu and cook until crispy, about 3 to 5 minutes per side. Sprinkle with salt and remove the skillet from heat. Add the walnuts and 3/4 of the harissa sauce to the skillet and toss tofu to coat.

Toss the arugula with pickled peppers in the saucepan. Divide the sweet pea mash, sticky harissa tofu, and arugula between large plates. Serve with remaining harissa sauce.