The Oaxaca-to-Osaka Miso-Ancho Crispy Tofu & Quick-Pickled Chili-Lime Jicama Desk Escape

Instructions

1. 1

   Step right up to departure gate one—our cutting board! In a small bowl or jar, combine 1 cup jicama matchsticks with 2 tbsp rice vinegar, 2 tbsp fresh lime juice, 0.5 tbsp agave nectar, 0.5 tsp kosher salt, and 0.5 tsp ancho chili powder. Toss thoroughly so every piece of jicama is submerged, then let it hang out at room temperature to flash-pickle while we build the rest of the bowl.

   4 min

   Tip: Slicing the jicama very thin ensures it drinks up that tart, ruby-tinted brine in less than ten minutes.

2. 2

   Toss 14 oz extra-firm tofu cubes with 2 tbsp cornstarch and 0.25 tsp kosher salt in a shallow bowl until each piece is dusted with a light, even powdery coat.

   2 min

   Tip: Make sure your tofu was pressed dry with paper towels first; that moisture barrier is the secret to shatteringly crisp crusts.

3. 3

   Heat 2 tbsp avocado oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Carefully add the dusted tofu cubes in a single layer without crowding. Let them sear undisturbed for about 3 minutes until deeply golden on the bottom, then turn to crisp all remaining sides, about 8 minutes total.

   8 min

   Tip: Resist the urge to nudge them early! Patience creates that gorgeous, golden crust.

4. 4

   While the tofu sizzles, grab a mason jar to shake up our passport dressing and glaze. Add 2 tbsp red miso paste, 1 tbsp tamari or low-sodium soy sauce, remaining 2 tbsp fresh lime juice, remaining 1 tbsp agave nectar, 1.5 tbsp toasted sesame oil, remaining 1 tsp ancho chili powder, 1 tsp fresh ginger, 1 clove garlic, and 1 tablespoon of warm water. Seal tight and shake vigorously until smooth and emulsified. Pour half into a small prep cup to glaze the warm tofu, saving the other half for dressing the greens.

   3 min

   Tip: A splash of warm water relaxes the dense red miso so it blends seamlessly without whisking.

5. 5

   Once the tofu is golden and crackling, turn off the heat. Drizzle the reserved half of the miso-ancho sauce directly into the skillet over the hot tofu, tossing quickly for 30 seconds so every cube gets a glossy, caramelized coating in the residual heat.

   1 min

   Tip: The skillet's residual heat caramelizes the sugars in the glaze instantly without scorching the miso.

6. 6

   Assemble your escape! In two wide bowls, divide 4 cups Napa cabbage, 1 Persian cucumber, 0.5 cup fresh cilantro, 0.25 cup fresh mint leaves, and 2 scallions. Drizzle the remaining miso-ancho dressing over the greens and toss lightly.

   2 min

   Tip: Keep the herb leaves whole or roughly torn—big leafy bites give you that exhilarating pop of freshness.

7. 7

   Top the bowls with the warm, glazed crispy tofu and mounds of the drained quick-pickled chili-lime jicama. Drizzle a spoonful of the bright pink pickle brine over the greens, sprinkle with 1 tbsp toasted white and black sesame seeds, and take your first blissful first-class bite!

   1 min

   Tip: Never throw away the pickle juice; that spicy, citrusy nectar is liquid gold over raw cabbage.