Crisp Sesame Tofu and Edamame Salad

This is the kind of salad I make when I want dinner without turning on the stove for long. Firm tofu and edamame do most of the work, so it fills you up without any meat. Edamame are young soybeans, picked while the pods are still green and sweet, and they have been a staple in Japan for centuries, usually boiled in the pod with a sprinkle of salt. Buying them frozen and already shelled is the smart move here. You can drop them in still frozen, and they thaw in the bowl while you toss everything else.

Tofu is the part people get wrong most often. If it goes in wet, it steams the dressing thin and tastes watery. Press the block between towels with something heavy on top for ten minutes or so, then cut it into cubes. Those edges will have a bit of bite, and they hold the sesame dressing far better than soft tofu would.

The dressing is where the flavor lives. Peanut butter, sesame oil, and a little rice vinegar give it a nutty, tangy base, and the grated ginger keeps it bright. Red cabbage stays crunchy for days, which is why I like it in a salad meant for leftovers. Shred it thin so it doesn't feel tough. The olives add a salty, briny note that makes the sweet maple in the dressing feel balanced rather than sugary.

Store the salad and dressing separately if you plan to keep it for lunch. The tofu and cabbage are happiest dressed the same day, but undressed components will hold in the fridge for about three days, and a quick whisk brings the dressing back together. Leftover dressing is excellent on steamed greens or a bowl of cold noodles.

For a fuller plate, I like to serve this alongside a bowl of warm brown rice or a plate of Grilled Sesame Tofu Kebabs over Brown Rice if I'm feeding a crowd. If you want something warm to go with it, Crispy Peanut Tofu Quinoa Bowls pair nicely, since the peanut flavors echo each other. For a meal with more protein from animal sources, Golden Peanut Chicken over Cauliflower Rice is a good companion on the same table.