Warm Cabbage and Edamame Breakfast Bowl with Peanut Dressing

• 70 g (about 1 cup finely sliced green cabbage) — Raw green cabbage
• 100 g (about 2/3 cup cooked shelled edamame, drained) — Cooked shelled edamame
• 150 g (about 3/4 cup extra-firm tofu, drained) — Extra-firm tofu prepared with nigari
• 10 g (about 2 tsp natural peanut butter) — Natural peanut butter
• 2 g (scant 1 tsp finely grated fresh ginger) — Fresh ginger root
• 8 g (1 1/2 tsp fresh lime juice) — Fresh lime juice
• 5 g (2 tbsp chopped cilantro) — Fresh cilantro
• 8 g (1 3/4 tsp olive oil) — Extra-virgin olive oil
• 30 g (2 tbsp water, divided) — Potable water
• 0.5 g (scant 1/8 tsp fine salt) — Fine salt

Method

1. 1Prepare the cabbage, tofu, and aromaticsFinely slice the cabbage, pat the drained tofu dry and cut into 1.5 cm cubes, grate the ginger, and chop the cilantro. Measure 100 g cooked shelled edamame and drain well.4 minLook for: The cabbage is in thin ribbons, the tofu surfaces are dry, and the edamame is already fully cooked.Safety: Use cooked edamame, not raw or merely thawed beans; follow package cooking directions before weighing if needed.
2. 2Whisk the peanut dressingStir the natural peanut butter in its jar before weighing. Whisk 10 g peanut butter with all 8 g lime juice, 2 g grated ginger, 15 g water, and all 0.5 g fine salt until smooth.2 minLook for: The dressing is pourable and evenly tan without lumps of peanut butter.Safety: Use unsweetened peanut butter made from peanuts without added sugar.
3. 3Brown the tofu cubesHeat 5 g olive oil in a 24 cm nonstick skillet over medium. Add all the tofu cubes in one layer and cook for 5 minutes, turning twice.5 minLook for: The tofu has light golden patches on several faces and remains tender inside.Safety: Dry the tofu well before it enters the oil to limit spatter.
4. 4Wilt cabbage and heat edamameAdd the remaining 3 g olive oil, all the cabbage, cooked edamame, and remaining 15 g water to the tofu. Cover and cook over medium for 3 minutes, then uncover and toss for 1 minute until the water evaporates.4 minLook for: The cabbage is tender with a little bite, the beans are hot, and no water pools in the skillet.Safety: Lift the lid away from your face and heat chilled cooked edamame thoroughly.
5. 5Coat with ginger-lime peanut dressingReduce the heat to low. Scrape all the peanut dressing into the skillet and toss gently for 1 minute to coat every tofu cube and cabbage ribbon. Check the edamame and tofu reach 165°F.1 min · 165°FLook for: A thin glossy peanut coating clings to the warm cabbage and tofu without scorching or pooling.Safety: Keep the heat low because peanut butter catches easily on a dry pan.
6. 6Add cilantro and serveTurn off the heat and fold in half the cilantro. Transfer the entire warm cabbage, edamame, and tofu mixture to one bowl, scrape in any peanut dressing from the skillet, and scatter over the remaining cilantro.1 minLook for: The bowl has distinct tofu cubes and edamame among wilted cabbage ribbons, with a fresh cilantro finish.Safety: Serve promptly and refrigerate leftovers within 2 hours.