Baked tofu gets crunchy on the outside and stays soft within, ensuring it'll make for good leftovers the next day. The accompanying salad is very flexible—feel free to substitute with whatever's in season, like fresh snap peas or asparagus. It's important to take the time to properly squeeze out the liquid from the tofu, since getting it as dry as possible will make it crisper under the broiler. If you have time to spare after squeezing the liquid from the tofu, marinate it in the lime juice for 10 to 15 minutes at room temperature.
- Yield:Serves 2
- Active time: 20 minutes
- Total time:30 minutes
- 1 (14 ounce) box extra-firm tofu
- Kosher salt
- 8 to 10 ounces green or wax beans, ends trimmed
- 1 zucchini, halved crosswise, cut into thin strips
- 2 tablespoons lime juice from about 2 limes
- 1 tablespoon toasted sesame seeds
- 3 ounces pea shoots
- 1 tablespoon soy sauce
- 1/2 teaspoon red pepper flakes
Place block of tofu on paper towels; weigh down with plate and large heavy cans to squeeze out excess liquid for 10 to 15 minutes. Meanwhile, preheat broiler to high heat. Bring pot of salted water to boil; blanch beans and zucchini until tender-crisp and bright green, about 30 seconds, then transfer to a strainer and rinse under cold water until chilled. Dry carefully.
Cut tofu into 1 ½-inch cubes and toss with 1 tablespoon lime juice. Transfer to foil-lined greased baking sheet and sprinkle with salt and sesame seeds. Broil until browned, 5 to 7 minutes, then flip and continue until browned on other side. Whisk together remaining lime juice, soy sauce and pepper flakes. Toss pea shoots, zucchini, peans, and tofu together. Dress with sauce and serve immediately, or reserve separately and pack for lunch the next day.