Program: Convection
Cook Temp: 180°C
Cook Time: 20 mins
Ingredients:
- 100gms tofu
- Extra-virgin olive oil, for basting
- 4 baguette pieces, sliced in half
For baguette:
- 125 gms Refined flour
- 5 gms Yeast
- 5 gms Salt
- 5 gms sugar
- 5 gms butter
- 80 ml warm water
- 50 ml Milk wash
Spicy Mayo:
- A few sprigs of cilantro per sandwich
- Pickled Veggies:
- 1 radish, sliced into matchsticks
- 2 small carrots, sliced into matchsticks
- ½ small cucumber, seeded & sliced into matchsticks
- ½ jalapeno, thinly sliced
- ¼ cup vinegar
- ¼ cup rice vinegar
- Pinches of sugar
- Pinches of salt
- Fresh Coriander
Tofu Marinade:
- 1 tablespoon olive oil
- 2 tablespoons soya sauce
- Juice of ½ lime + a little zest
- 1 garlic clove, minced
- ½ teaspoon minced ginger
- Freshly ground black pepper
Preparation:
To make the pickles: Place the radish, carrots, cucumbers, and jalapeños in a medium jar with the vinegar, rice vinegar, sugar, and salt. If the liquid doesn’t cover the veggies, add about 2 tbsps water and more vinegar if necessary.
- Heat at 40% micro power level for 12 mins. Once done, let it chill.
- Drain the tofu and slice it into ½-inch slices. Place it on a kitchen towel and gently pat dry to remove excess water.
For Bread: Mix all ingredients together in a glass bowl; knead for 10 mins, stretching the dough continuously after 5 mins.
- Allow the dough to rest for 30 mins in keep warm or ferment mode. Once doubled in size, divide the dough into 4 equal pieces, knead and shape into foot long baguette.
- Leave it to rest for 40 mins. Once doubled in size, apply milk wash and bake the bread in preheated oven for 20 mins.
To make the marinade: In a small bowl, whisk together the olive oil, soya sauce, lime juice and zest, garlic, ginger, and pepper.
- Place the tofu in a shallow plate and pour the marinade on top. Flip the tofu to fully coat it, adding more soya sauce if necessary. Let the tofu marinate for at least 15 mins.
- Grease the baking plate with olive oil, place tofu pieces with enough space between, working in batches if necessary. Cook for 20 mins at 180°C on convection mode. Remove from heat and season to taste.
- Assemble sandwiches with the baguette slit length-wise, stuffed with spicy mayo, tofu slices, pickled veggies, and fresh coriander.