Two recipes combined for the greater good. I make the first recipe
but sometimes substitute the tofu in favor of pork tenderloin marinated in the Caramelized
Pork Bahn Mi recipe from Food 52 that follows.
¼ cup soy sauce
3 T packed dark brown sugar
2 T fresh lime juice, plus lime
wedges for serving
1-1/2 T Sriracha; more for
serving, I only use 1 T
2 large cloves garlic, minced
3 T vegetable or peanut oil
12 to 14 ounces extra firm or
pressed tofu, patted dry and cut into ¾ inch cubes
Kosher salt and freshly ground
pepper
2 medium carrots halved
lengthwise and thinly sliced on the diagonal
1 pound cooked Asian-style
noodles, such as udon or yakisoba
6 medium scallions, cut into 1
inch lengths, white and dark green parts separated
2 cups thinly sliced cabbage
Whisk the soy sauce, sugar, lime juice, Sriracha, garlic and
2 T water in a small bowl set aside.
Heat 1 T of the oil in a 14-inch wok or 12-inch nonstick
skillet over medium high heat until shimmering hot. Add the tofu, season
generously with salt and pepper and cook, stirring occasionally until browned
on all sides, 3 to 5 minutes. Transfer to a large bowl. Add another tablespoon
of oil to the pan and then add the carrots. Season will salt and pepper and cook,
stirring occasionally, until crisp-tender and well browned in spots, 3 to 5
minutes. Transfer to the bowl with the tofu.
Add the remining tablespoon of oil, the cooked noodles, and
the scallion whites to the skillet. Cook, stirring occasionally, until the
noodles are browned in spots and the scallions are tender, 2 to 3 minutes. Stir
the sauce and then carefully pour it over the noodles; the mixture will steam.
Toss well to coat and cook stirring, until he sauce is reduced to a stick glaze,
about 2 minutes.
Return the tofu and carrots to the wok. Add the cabbage and
scallion greens and toss well. Serve with lime wedges and additional Sriracha
if desired.
Bahn Mi
1 to 1 ½ pounds pork tenderloin,
cut into strips the size of your ring finger
3 T fish sauce
2 T maple syrup
1 T brown sugar
2 T soy sauce
½ T sesame oil
2 garlic clove, minced
One ½-inch piece of ginger peeled
and minced
1 scallion, sliced thinly
½ t freshly ground black pepper
2 T vegetable oil
In a large bowl or gallon size plastic bag, combine all the
ingredients except for the vegetable oil. Make sure the pork is coated in the marinade. Marinate
for 10 to 30 minutes. Heat a cast-iron skillet to high, Add the vegetable oil
to the marinade, stir to coat and then drain meat from the marinade. Sear the
first side of meat until very dark brown, then flip and sear the other sides.
The meat will cook quickly, 1 to minutes on each side. Be careful not to
overcook it.
