Ginger Tofu

Rinse and dry the produce. Drain the Wildwood tofu, pat dry with paper towels, and cut each block into 6 steaks. In a medium saucepan, combine the beluga lentils and 1⅓ cups water. Bring to a boil, reduce heat to low, cover, and simmer until the lentils are tender and water has been absorbed, about 20 to 25 minutes. Season with salt and pepper.

Peel and roughly chop the shallots and carrots. Add the carrot, shallot and half of the ginger to a blender. Add rice vinegar, 6 tbsp vegetable oil, just ¼ cup of tamari, and ¼ cup water. Blend the carrot ginger dressing on high until smooth and season with salt. Transfer the dressing to the refrigerator to chill until it’s time to plate.

Mince the remaining ginger. Mince 2 cloves garlic. In a medium bowl, combine the minced ginger, garlic, brown rice syrup, and remaining ¼ cup tamari. Stir tofu marinade with a fork to combine. Trim the broccolini. Thinly slice the radishes.

Place a large nonstick skillet over medium-high heat and add 1 tbsp of the sesame oil. Once hot, add half of the tofu and cook until browned on the first side, about 4 to 6 minutes. Flip and cook for an additional 2 minutes. Transfer to a plate and repeat with remaining sesame oil and tofu. Return the tofu to the skillet.

Pour the tofu marinade over the tofu and cook until tofu is just caramelized and the sauce has evaporated, about 1 to 2 minutes. Season tofu with salt. Transfer the tofu again to a plate and cover with foil to keep warm. Add the broccolini and a ½ cup water to the hot skillet and cook until bright green and tender, about 4 to 6 minutes. Season with salt and pepper.

Divide the baby spinach, cooked lentils, and sliced radishes between large plates. Top with broccolini, ginger tofu, and drizzle with some of the carrot ginger dressing. Sprinkle entire plate with sesame seeds. Serve any remaining dressing on the side. Dig in!