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1
Heat oven to 325 degrees.
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2
Soak 4 sheets of cedar paper, about 8 inches square (sold in cookware and Japanese kitchen-equipment stores) in water for 10 minutes.
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3
Cut tops off carrots.
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4
Reserve 4 sprigs and chop 1 cup, packed, of the tops.
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5
Turn on food processor.
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6
Drop garlic in through the feed tube and process until minced, scraping down workbowl once or twice.
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7
Place chopped carrot tops and lemon juice in processor and process until minced.
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8
With machine running, drizzle in 1/2 cup olive oil.
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9
Process to a puree.
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10
Season with salt and pepper and set aside.
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11
Place baby carrots in a large bowl and toss with 1 tablespoon olive oil.
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12
Drain cedar paper and spread in the bottom of a roasting pan.
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13
Spread carrots evenly on top, cover with foil, place over medium-high heat until the oil starts to sizzle, then place in the oven until carrots are tender, about 30 to 40 minutes, depending on the size of the carrots.
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14
Remove from oven and wrap loosely in the foil to keep warm.
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15
Combine diced carrots and carrot juice in a saucepan and cook on medium about 5 minutes until about half the liquid has evaporated.
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16
Transfer to a blender, add grated ginger and process to a puree.
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17
Season with salt and pepper and keep warm.
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18
Microwave tofu one minute to warm it, or warm in a steamer.
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19
Make a pool of carrot puree on each of 4 dinner plates, spoon the tofu on each and arrange the roasted carrots on top.
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20
Drizzle the pesto around, garnish with some sprigs of carrot tops and scatter sesame seeds on top.
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21
Serve warm.
