Ingredients

  • ⅓ cup soy sauce

  • 1/4 cup mirin

  • 3 Tbsp rice wine vinegar

  • 1 ½ Tbsp sake

  • 1 Tbsp  sesame oil

  • 1 Tbsp chile pepper oil

  • 1 ½  Tbsp  Misoyaki

  • 2 Lbs (2 blocks) extra firm tofu

  • 1 Jalapeño, thinly sliced

  • 1 cup carrots, thinly sliced

  • 1 bunch cilantro leaves

  • 1 French baguette 

  • 1 cup mayonnaise

*Click on the spice(s) for more suggested uses

Directions:

  • In a medium pot, bring water to a boil

  • Remove two blocks of tofu from their containers and drain

  • Slice each block into four slices

  • Boil tofu for 1 minute. 

  • Drain, dry

  • Place six pieces of tofu and about 4 ounces of marinade (half of this recipe) in a container or Ziplock bag

  • Repeat with the second half of the tofu and marinade

  • Place in the refrigerator and marinate for at least several hours or overnight

  • These batches can be frozen (freezing will enhance texture)

  • Bake tofu in an air fryer, oven or sauté tofu in a bit of vegetable oil 

  • Serve warm on a split baguette, dressed with mayonnaise, carrots, jalapeño, and cilantro