Ginger Tofu

Rinse and dry the produce. Drain the Wildwood tofu, pat dry with paper towels, and cut into 6 steaks. In a small saucepan, combine the beluga lentils and ⅔ cup 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 shallot and carrot. Add the carrot, shallot and half of the ginger to a blender. Add rice vinegar, 3 tbsp vegetable oil, just 2 tbsp of tamari, and 2 tbsp 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 1 clove garlic. In a small bowl, combine the minced ginger, garlic, brown rice syrup, and remaining 2 tbsp 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 the sesame oil. Once hot, add the tofu and cook until browned on the first side, about 4 to 6 minutes. Flip and cook for an additional 2 minutes. 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 to a plate and cover with foil to keep warm. Return the skillet to medium-high heat and add the broccolini and ¼ cup water. 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!