firm or extra firm tofu
dried red chili flakes (adjust to taste)
oil for frying
Drain and press the tofu by wrapping the tofu block in a towel and placing a heavy wait on top. Press it for 10 minutes. Prep your other ingredients in the meantime.
In a small bowl, mix soy sauce, sugar, water and soy sauce together.
Cut tofu into slices, around 1 cm thick.
In medium sized pan, pour in oil and turn the pan onto high heat. Let the pan heat up completely.
Add tofu slices to pan. They should sizzle immediately. If it doesn't sizzle, let the pan heat up a bit more. Cook tofu on both sides until they're golden brown (there should be some searing and a crust). Remove tofu from the pan.
Heat pan on medium heat and add additional oil if needed. Add minced garlic and cook for 30 seconds. Then pour in soy sauce mixture. Cook garlic in soy mixture for another 30 seconds.
Add tofu back into the pan. Cook until sauce has reduced (around 5 minutes). Make sure to flip the tofu halfway through so both sides soak up flavor. Stir garlic occasionally so it doesn't burn.
Remove tofu from pan and top with garlic and sauce.
pickled daikon and carrots
vegan mayonnaise, mixed with garlic powder and a pinch of salt to taste
Slice baguette down the middle to split it open. If your baguette is long, cut it in half first (to the size of the sandwich you want).
Spread a layer of mayonnaise on the inside of the baguette.
Add in the tofu, cucumbers, pickled vegetables, and jalapeños.