CELLOPHANE NOODLE SALAD WITH TOFU, EDAMAME, AND CRISPY SHALLOTS

20 MINUTES

4 SERVINGS AND 1 LUNCH THE NEXT DAY

Cellophane noodles always remind me of Wonder Woman’s invisible jet: totally transparent yet substantial, a stealthy ally to have around. They cook in a flash and are ready to take on bold flavors, like this tangy lime and fish sauce dressing. (They are, by the way, gluten-free, and surprisingly filling.) The key is to play the springy texture of the noodles against the crunch of fried shallots, the tenderness of tofu, and the fresh crispness of mint and cilantro.

•  Fine sea salt to taste

•  1 cup frozen shelled edamame

•  6 ounces dry cellophane noodles (also marketed as saifun)

•  ¼ cup lime juice (from about 2 large limes)

•  2½ teaspoons fish sauce, such as Red Boat brand

•  1 tablespoon finely minced jalapeño chile

•  1 teaspoon honey

•  ¼ cup canola oil

•  2 shallots, cut crosswise into ¼-inch slices

•  8 ounces firm tofu, cut into ½-inch cubes

•  ½ cup torn fresh cilantro leaves

•  ¼ cup torn fresh mint leaves

•  Flaky sea salt to taste (optional)

Bring a pot of salted water to a boil and have ready a bowl of ice water. Pour in the edamame and cook for 1 minute. Using a slotted spoon or a strainer, remove the beans to a large bowl.

Place the cellophane noodles in the water, remove the pan from the heat, and let soak until tender but not mushy, 12 to 15 minutes. Strain and place the noodles in the bowl of ice water. Drain when cooled.

In a small bowl, whisk together the lime juice, fish sauce, jalapeño, and honey. Set aside.

Have ready a strainer set over a small heatproof bowl. In a small saucepan, heat the oil over medium heat. Add the shallots and cook for 5 to 6 minutes, stirring frequently, until they turn a golden brown. Strain the shallots into the bowl, letting them drip oil for several minutes. Drain the shallots further on a piece of paper towel.

Add 3 tablespoons of the shallot oil to the lime juice mixture and whisk to combine.

Place the tofu in a large bowl and gently stir in 1 tablespoon of the lime-oil mixture. Add the edamame, noodles, cilantro, and mint and pour in the rest of the dressing, tossing well with tongs to coat the noodles and other ingredients. Taste the noodles and season with flaky sea salt, if desired.

Top the salad with the fried shallots.