TOFU BANH MI

•        Extra Firm Tofu (8 oz), Drained and pressed

              Sauce Ingredients

•          1/4 cup soy sauce ( use low sodium, if not use 3 TBSP soy sauce, 1 TBSP water)
•          1-2 TBSP Water
•          3 TBSP sugar
•          1 tsp sesame oil
•          1 tsp fresh grated ginger
•          2 tsp minced garlic
•          1 tsp onion powder
•          1/2 TBSP corn starch mixed with 1 TSBP water

Sauce

1. Combined all sauce ingredients in small sauce pan except cornstarch slurry.
2. Cook over medium heat until it boils. Add cornstarch slurry to thicken. 

 Work in Progress

1. Drain and press tofu. Cut into 8 - 1/4" slices. 
2. Fry in a pan on the stove at medium temp. Add neutral oil to pan, a lot to cover the bottom of the pan. Cook each side until golden brown.
3. Throw cooked tofu on paper towel lined plate then mix in the sauce to coat. 

Marinade if you have a lot of time (30 minutes does not do the trick) Maybe double sauce ingredients if doing a marinade and omit the cornstarch slurry. 

1. Combine all the ingredients for the tofu marinade. Microwave to dissolve sugar. Slice the tofu into (8) 1/4" slices and place in small shallow container and pour on the marinade so that tofu is completely submerged. Marinate overnight.
2.  Once tofu is marinated, Cook one of the following ways:

                -Pan Fry: Heat oil in a large skillet over medium heat. Once the oil is hot, add 

                               the tofu. Cook for about 5 minutes per side, until the tofu is dark

                               and crispy.
                -Air Fry: at 400F for 10 mins, flip, cook 10 more minutes. 
                -Oven Bake:  at 420 degrees for 20-25 minutes until golden brown. 

Pickled Veggies

• 1/4 of Onion, Thinly Sliced Onion
• Carrot Thinly Sliced with a Peeler
• 1/4 Cup Rice Vinegar
• 1/4 Cup Water
• 1.5 Tablespoons Sugar
• 1/2 Teaspoon Salt

1.       Mix rice vinegar, water, sugar and salt together. Microwave to dissolve sugar and salt. Add veggies and refrigerate at least 30 mins to overnight.

Homemade Mayo

•         1 egg yolk
•         up to 1/2 cup oil (canola oil) (add little sesame oil)
•         1 tsp warm water
•         pinch of kosher salt (1/4 tsp)
•          grated garlic (any other flavorings) 

1.       Using hand mixer, beat the egg yolk and very slowly add oil (like droplets)
2.       When its thickened, stop adding oil. If it gets chunky, add 1 tsp warm water and  
          then keep adding oil.
3.       Stir in salt and some grated garlic.

Accompaniments:

Sliced Cucumber (in sticks)     Sliced Jalapeno  Cilantro sprigs French Baguette  Mayo (if not, room temp butter)

1. Preheat oven to 400F. Cut baguette in half lengthwise. Bake for 6 mins or until edges gets brown. 
2. Spread on mayo. Add tofu, pickled veggies, cucumber, and jalapeno.