Pop the tamarind in a wide bowl. Measure out 1 tbsp of the honey. Juice the lemon. Add both to the tamarind and stir it all together.
Slice the tofu so you have four flat steaks. Add them to the tamarind sauce. Turn them over a few times to coat in the marinade. Leave to one side to marinate for 10 mins.
Heat the oven to 180°C/Fan 160°C/Gas 4. Scrub the carrots and cut them into long, thin chips. Pop them in a bowl. Add 1 tbsp olive oil and some salt and pepper. Turn to coat them in the oil.
Spread the chips out on a baking tray. Bake for 25-30 mins till the chips are lightly charred and cooked through.
While the chips cook, separate the lettuce leaves from one half of your lettuce. Rinse and dry them. Tear them into small pieces. Roughly chop half the cucumber and the tomatoes.
Pop the lettuce, cucumber and tomatoes ina bowl. Add ½ tbsp olive oil and some seasoning. Toss to mix.
Heat your grill to high. Line the grill pan with foil. Set the tofu steaks on a rack in the grill (keep the marinade). Grill for 8-10 mins, brushing them with the extra marinade. Don’t turn them, grill on one side and make sure they’re well glazed.
Serve the barbecue tofu steaks with the carrot chips and salad.