Lunch/Main Plate, Vietnamese
Toppings:
2 Tb. Mayonnaise
1 Tb. Sriracha
1/2 c. Fresh herbs (basil, cilantro, mint)
Cucumber, and/or radish/daikon (thin sliced)
Carrots (can be pickled!)
jalapeno
arugula/lettuce/watercress
Tofu Marinade:
1/2 package firm tofu
1 Tb peanut or vegetable oil
5 Tb soy sauce
3 Tb mirin
2 cloves garlic
2 t fresh ground black pepper
1-2 stalks fresh lemongrass (~1/4 cup chopped)
1 t sesame oil
Sides:
broccolini
broccoli
To Marinate tofu: (note, if feeling lazy, soy sauce and a little ginger works fine)
1. Drain Tofu and blot dry with paper towels to remove excess moisture. Slice into about 1/4 ” pieces.
2. Wash lemongrass and chop bulbs and remaining of stalk that is tender. Place chopped lemongrass in mortar & pestle and continue to crush pieces till they are small and pulverized. Add 2 cloves of garlic in mortar and crush garlic together with lemongrass.
3. In large plastic freezer bag, combine crushed lemongrass, garlic, vegetable oil, soy sauce, salt, pepper and sesame oil. Mix the marinade well, then add slices of tofu in bag. Lay tofu slices in gently on top of each other so that they don’t break. Make sure all marinate coats each slice of tofu.
4. Let marinade for at least 1 hour or until all tofu slices soak up the marinade.
Optional carrot marinade:
1. Grate carrots
2. Soak in large splash of mirin and small splash of plum vinegar
To Assemble:
1. Heat up frying pan. Do not add oil to the pan because the tofu is well oiled. Fry slices of tofu until both sides are golden brown with a nice firm crust ~OR~ broil until slightly crispy.
2. Cut Baguette into lengths that just fit two slices of tofu and hollow out the top to make room for the fillings.
3. Mix mayo and sriracha and slather on baguette.
4. Layer condiments: cut cucs or radishes, peppers, herbs, tofu, tomatoes, picked carrots/daikon, greens.
Serve with a side of sauteed bok choy, roasted sweet potatoes or asian slaw.