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Made a tofu banh mi (lemmy.world)
submitted 3 months ago by to c/cooking@lemmy.world
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Shot from the night before which shows the interior:

I pressed slices of firm tofu on towels to pull out excess moisture before marinading it in a blend of garlic, ginger, lime, fish sauce, and hoisin, and then searing. Topped with fresh mint, cilantro, parsley, cucumber, and serrano, as well as some quick pickled carrot, red onion, and radish. I also added some leftover herbed yogurt sauce for the heck of it, which turned out pretty good.

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[–] 2 points 3 months ago (1 child)

that looks amazing, was the tofu on a grill or did you get that char on a pan?

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  • [–] [S] 4 points 3 months ago (1 child)

    I patted the slices dry post-marinade, then seared them in a pan in batches. At the end I stuffed all the seared slices in the pan and drizzled on the leftover marinade, which cooked into a light glaze.

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  • [–] 3 points 3 months ago

    love the reusing the marinade for a sauce bit, gorgeous char for a pan sear, my hat is off to you, I feel like I struggle to get a good texture on tofu, but I usually go for cubes not slices- might have to experiment with slices a bit since it would be easier to keep track of the sear for ~6 slices instead of ~64 cubes.

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