Rinse lentils well under warm water. Place in a large saucepan and cover with water. It should be just about 1-inch above the lentils. Bring to a boil. Then lower heat, cover, and simmer until tender, about 20 minutes. Drain any excess water if there is any in the saucepan once cooked.
Make in a rice cooker for best results. Water and cook time may vary.
Preheat oven to 425°F.
Cut brick of tofu into small 1/2-inch cubes.
In a bowl toss the tofu cubes with sea salt and cornstarch until well coated. Lay out onto a parchment lined baking sheet. Bake for 25 minutes until crispy.
You’ll reserve 6 whole slices and 1 cup diced for the thai curry noodles & tofu dish. Another 1/2 cup diced for the dipping sauce for the chickpea fritters, and 2 cups diced for the kabocha squash soup.