Still on this obsessive little Banh Mi kick (doesn't run as deeply as my torta obsession, but hey) so when I needed some party food for a little bonfire get-together this weekend, I figured I'd give the tofu treatment another go.
This time, I sliced the tofu thinly, to make the mess a tad easier to eat. People were going to be standing and noshing and fire-gazing, so ease of consumption was key - and as delicious as the last banhs were, they were a chore to get through.
Long marinating and baking times added a deepness of flavor that I found very attractive. Quick frying them gives the tofu some crunch, a crust - also a step in the right direction. This is bacon-tofu, kind of. Nom.
7 spice Roasted Tofu, for Banh Mi
1 block extra firm tofu, sliced shortways into 8 pieces (enough for 2 sammiches)
2 garlic cloves, minced
orange peel from one orange, chopped
1 teaspoon ground Szechwan pepper
1 teaspoon ground star anise
1 teaspoon ground fennel seeds
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
3 tablespoons soy sauce
Canola oil, for frying
Mix it all in a measuring cup except for the peel, lay your tofu flat in a baking pan or on a pizza pan, and pour the marinade over. Nestle the orange peel in between tofu pieces and bake for 30 minutes at 300f.
Heat oil in a deep-fryer or sturdy skillet for frying. Add tofu and fry until deep brown, about 5 minutes. You might need to do this in batches - never overload a fryer!
Drain on paper towels. Proceed to make sammiches. This time I subbed avocado for mayo, since we wanted vegan mi's. It was different, but delicious.
You can cut these into somewhat-tiny pieces if you use party toothpicks to hold things together. Yay mini-mi's!