It’s been a long time since I posted and I wish I had a great excuse for that (super-spy mission, saving the world, kidnapped by Basque separatists), but mainly I’ve been busy with work and my vacation spot turned out to be without internet.
Yes, I did go on vacation. I had over a week off for the first time in a year and it was glorious! Pictures and a recipe will be forthcoming. I know everyone’s excited; there’s nothing better than other people’s vacation pictures :).
For today, however, I’ll pre-bore you with two snaps from a recent work day-trip to one of the great lakes!
Me and some work buddies biked around an island, an unexpected adventure that I was not entirely prepared for (I wore a dress) so I would estimate that about 50% of the island’s population has now seen my underpants. C’est la vie.
In addition we won a scavenger hunt, and I added to my stockpile of prize gift cards.
Here’s the part where, because I made you look at trip photos, I have to give you an especially good recipe. This one was actually requested by my sister, a month ago, and I have been promising to post it ever since. Better late than never?
I am a huge fan of sandwiches, but had somehow never had a bahn mi until I visited my (now) husband in his hometown of Oakland. It was awesome. Unfortunately, good Vietnamese food is not always available outside the big cities, especially tofu instead of meat-based dishes. Thus, I have been forced to take matters into my own hands. This is my recipe for lemongrass tofu, barely adapted from a kick-ass site called Battle of the Bahn Mi. It starts with a blended sauce of lemongrass and other Asian-inspired flavors.
The tofu is pressed using one of the endless supply of blue towels (or, you know, whatever those of you who don’t have suture towels spilling out of your drawers until your husband begs you to stop bringing them home use in your kitchen).
The tofu and sauce get to know each other for at least a day, but ideally longer, making this a very handy recipe because you can start the process on the weekend and then just fry it on whatever weeknight you choose for a fast and easy meal.
The tofu doesn’t even need oil to fry, since there’s some in the marinade. Below is some of what I like to put in my bahn mi – avocado takes the place of mayo. Also, pickles instead of cucumbers, because, well, pickles are superior. Not pictured are soy sauce, carrots, cilantro, sriracha, and whatever else is lurking in the refrigerator. Enjoy!
- 1 package extra firm tofu, 4-6 stalks lemongrass, 1/2 cup vegetable oil, 3 cloves crushed garlic, 4 tablespoons soy sauce, 1 tablespoon hot sesame oil
- Press and drain tofu. Cut into slices.
- Blend all other remaining ingredients and place in ziploc bag with the tofu slices. Let marinate for at least 1 day and up to 4 days.
- Fry over medium-high heat until golden brown, approximately 4-5 minutes per side.