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First Edition
spring 113
14 ounces extra-firm tofu, drained and 5 tablespoons olive oil, plus more for the
sliced crosswise 1/4 inch thick baking sheet
Chili oil
Combine all of the ingredients except the lemon slices in a blender, starting with a
modest amount of sweetener. Blend until the herbs are pulverized, about 5 seconds,
then taste and adjust the sweetness.
Chill for an hour, or serve immediately over ice, garnished with a slice of lemon.
The lemonade is best drunk within two days. (Pictured opposite, far right)
Salt and freshly ground black pepper 1/2 cup white vinegar
2 tablespoons honey
2 tablespoons sweet white miso Leaves from 1 small handful fresh cilantro
Preheat the oven to 350°F. Lightly grease a baking sheet with olive oil.
Arrange the tofu slices on the baking sheet and season with salt.
To make the marinade, in a blender combine the anchovies, garlic, honey, mirin,
miso, and mustard. Add a dash of salt and blend for 30 seconds. With the machine
running, slowly pour in the olive oil and blend until smooth.
Rub 1/2 teaspoon of the marinade into the top of each tofu slice and bake for 20
minutes. Flip the slices, rub the second side with marinade, and bake for 20 minutes
more. Remove from the oven and let cool.
To make the pickles, put the cucumber slices in a small bowl. Whisk together the
vinegar, honey, star anise, and salt in a small saucepan and bring to a boil. Pour the
vinegar mixture over the cucumbers. Let cool.
To assemble the sandwiches, cut the baguette into 4 pieces. Slice open each piece
and generously spread both sides with the marinade. Put 2 to 3 slices of tofu in each
sandwich and add a few pinches of cilantro and mint leaves. Season with salt and pep-
per. Tuck in a few pickles and jalapeño slices and serve.
summer 171