Tofu and Lotus Root Salad

Step 1

Press the 14 oz tofu for 10 minutes, then cut into 1/2 inch cubes. Peel the 1 medium lotus root and slice into thin rounds, about 1/8 inch thick.

Step 2

Bring a pot of salted water to a boil. Add the lotus root slices and 1 cup edamame, cook for 3 minutes until lotus root is tender-crisp. Drain and rinse with cold water.

Step 3

Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add the tofu cubes in a single layer and cook until golden on all sides, about 8 minutes total. Remove from heat.

Step 4

In a small bowl, whisk the juice of 1 lime, 2 tbsp soy sauce, and 1 tbsp sesame oil to make the dressing.

Step 5

In a large bowl, combine the cooked lotus root, edamame, tofu, and sliced green onions. Pour the dressing over and toss gently to coat. Serve immediately, with extra lime wedges if desired.

Step 6

Optional: add a pinch of chili flakes or grated ginger to the dressing for extra kick.