Om Nom Nom: Kimchi Slaw
I was at the Vietnamese grocery store yesterday and I asked the clerk if they ever have the Thai-style tofu--you know, the rubbery kind that they put in the salad with peanut dressing? He said yes, but you have to order in advance, and it comes in a bag of a dozen cakes for $5. So I put down a deposit, then went back today to pick it up. I LOVE that stuff, although when I say "It tastes like five spice! And it's really rubbery!" I realize that, like "Why aren't you watching The Vampire Diaries? It's totally Stoopid!" it is accurate but not much of a selling point.(Cut for length)
Since I also have half a leftover baguette in the fridge, I thought I'd make a vegetarian banh mi for lunch. Which I thought would be good with a kind of kimchi-style cole slaw (or cole slaw style kimchi). So I cut some Napa cabbage into fine slivers, and mixed with with lots of vegetables shredded with the nifty pentagonal box grater purchased in late-season Yard Sale action: carrots, a chunk of leftover daikon, a watermelon radish given by a gardening friend, and salad turnips. I dressed it with a small spoonful of chili garlic paste, a large spoonful of the grated ginger that comes in a jar, sesame oil, lime juice, and a little sugar. No salt, not much oil.
The original plan was to put mayonnaise on the baguette, slice the tofu, and top with the salad, although, after sampling a bunch of the salad after it was in the fridge for a little while, now I'm sort of thinking of slicing the tofu into hot noodles with peanut sauce and having some more of the salad as a side dish.
The store clerk said that they keep the stuff in the freezer, so I'm going to try wrapping up the cakes in small parcels, putting the parcels in a freezer bag, and freezing them for later usage.
Since I also have half a leftover baguette in the fridge, I thought I'd make a vegetarian banh mi for lunch. Which I thought would be good with a kind of kimchi-style cole slaw (or cole slaw style kimchi). So I cut some Napa cabbage into fine slivers, and mixed with with lots of vegetables shredded with the nifty pentagonal box grater purchased in late-season Yard Sale action: carrots, a chunk of leftover daikon, a watermelon radish given by a gardening friend, and salad turnips. I dressed it with a small spoonful of chili garlic paste, a large spoonful of the grated ginger that comes in a jar, sesame oil, lime juice, and a little sugar. No salt, not much oil.
The original plan was to put mayonnaise on the baguette, slice the tofu, and top with the salad, although, after sampling a bunch of the salad after it was in the fridge for a little while, now I'm sort of thinking of slicing the tofu into hot noodles with peanut sauce and having some more of the salad as a side dish.
The store clerk said that they keep the stuff in the freezer, so I'm going to try wrapping up the cakes in small parcels, putting the parcels in a freezer bag, and freezing them for later usage.