Tuesday, December 14, 2010

7 spice roasted Tofu, for more Banh Mi

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!

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