Edamame Lentil and Tofu Crunch Salad

Description

Three plant proteins stack up here: pan-crisped extra-firm tofu, shelled edamame, and cooked lentils. They land on shredded cabbage, carrots, cucumber, and scallions, all coated in a sesame, ginger, and rice vinegar dressing that is sharp enough to cut through the richness of the tofu.

Instructions

1. 1Equipment: a 3-quart saucepan, a small saucepan, a fine-mesh strainer, a 12-inch nonstick or well-seasoned skillet, a medium bowl, a very large mixing bowl, a small jar with a tight-fitting lid, a cutting board, a chef's knife, a box grater or julienne peeler, a microplane or fine grater, a plate for pressing the tofu, a rimmed plate or small sheet pan for cooling the lentils, a separate clean plate for the cooked tofu, paper towels or a tofu press, a heavy pan for pressing if needed, a spatula or tongs, measuring cups, measuring spoons, 4 meal-prep containers, 4 small covered cups for the dressing, 4 small covered containers for the tofu, and 4 small topping cups for the sesame seeds.
2. 2If the tofu has not already been pressed, wrap the drained 14-ounce block in paper towels and place it on the plate designated for pressing. Set the heavy pan on top and press for 15 minutes. While the tofu presses, begin cooking the lentils and edamame in Steps 3 and 4. After pressing, cut the tofu into 3/4-inch cubes.
3. 3Add 3/4 cup rinsed green lentils and 2 1/4 cups water to the 3-quart saucepan. Bring to a full boil over high heat, then reduce the heat to maintain a gentle uncovered simmer. Cook for 20 to 22 minutes, beginning to check at 18 minutes, until the lentils are tender all the way through but still hold their shape. Drain them in the fine-mesh strainer and spread them across the rimmed plate or sheet pan designated for the lentils. Let them cool for about 10 minutes, until no longer steaming.
4. 4Bring a few inches of water to a boil in the small saucepan. Add 2 cups frozen shelled edamame and cook for 3 to 4 minutes, until bright green and tender-crisp. Drain in the strainer, rinse briefly under cold water, and shake well to remove excess water.
5. 5While the lentils cook, shred 4 cups green cabbage and 1 cup red cabbage, julienne or shred 2 medium carrots, dice 1 cup English cucumber, thinly slice 4 scallions, and chop 1/2 cup cilantro. Place the vegetables and cilantro in the very large mixing bowl. Finely grate 1 tablespoon fresh ginger and 1 small garlic clove for the dressing.
6. 6Place the tofu cubes in the medium bowl. Add 1 tablespoon low-sodium soy sauce or tamari and toss gently until the cubes are lightly coated. Sprinkle 1 tablespoon cornstarch over the tofu and turn the cubes gently until no dry pockets remain and each cube has a thin coating.
7. 7Line the clean plate designated for the cooked tofu with fresh paper towels. Heat 2 tablespoons avocado oil in the skillet over medium-high heat for 1 to 2 minutes. Arrange the tofu in a single layer with a little space between the cubes. If the skillet is crowded, cook the tofu in two batches and divide the oil between the batches. Cook for 10 to 12 minutes, turning the cubes every 2 to 3 minutes, until several sides are deep golden, the exterior feels crisp, and the centers are hot. Transfer the tofu to the prepared clean plate and let it cool for about 10 minutes, until no longer steaming.
8. 8In the jar, combine 3 tablespoons rice vinegar, 2 tablespoons low-sodium soy sauce or tamari, 1 tablespoon toasted sesame oil, 1 tablespoon maple syrup, the grated ginger, and the grated garlic. Seal tightly and shake for about 20 seconds, until evenly combined.
9. 9Add the cooled lentils and drained edamame to the cabbage mixture and toss gently. Divide the undressed salad base evenly among 4 meal-prep containers. Divide the dressing among 4 small covered cups, divide the cooled tofu among its 4 separate containers, and divide the 2 tablespoons toasted sesame seeds among the 4 topping cups. Cover and refrigerate all components promptly. Use the refrigerated components within 3 to 4 days.
10. 10To serve, shake or stir one portion of dressing, pour it over one salad, and toss for about 30 seconds. Let the dressed cabbage stand for 5 minutes, then add one portion of tofu and sesame seeds. Serve chilled. Keeping the tofu and dressing separate until serving prevents the tofu and vegetables from becoming soggy.

Tips and Tricks

1. 1

   Press the Tofu Properly: Fifteen minutes under a heavy pan removes the water that would otherwise steam the cubes. No press, no crust.

2. 2

   Soy Sauce Before Cornstarch: Season the tofu first, then dust with starch. Reversing the order washes the coating off.

3. 3

   Do Not Crowd the Skillet: Leave space between cubes and cook in two batches if you need to. Crowded tofu steams and stays pale.

4. 4

   Massage the Cabbage: Toss the salad for a full minute. The dressing needs that time to soften the cabbage from raw and squeaky to crisp and seasoned.