14 ounces extra-firm or firm tofu, sliced crosswise into 1/2-inch-thick slabs
1/3 cup cornstarch
2 carrots, peeled and shredded
1/2 cucumber, optional (see notes), peeled, halved lengthwise, seeded, and sliced thin
Zest of 1 lime plus 1 tablespoon juice
1 tablespoon fish sauce
1/4 cup mayonnaise
1 tablespoon Sriracha sauce
3 tablespoons grapeseed or other neutral oil
48-inch baguettes or sub rolls, split lengthwise
1/3 cup fresh cilantro leaves
Spread tofu over paper towel-lined baking sheet, let drain for 20 minutes, then gently press dry with paper towels and season with salt. Spread cornstarch in shallow dish. Dredge tofu in cornstarch and transfer to plate.
Meanwhile, zest the lime into a small bowl. Add the mayonnaise and Sriracha and stir to combine. In a separate bowl, combine carrots, cucumber (if using), lime juice, and fish sauce and let sit for 15 minutes.
Heat oil in 12-inch nonstick (or not) skillet over medium-high heat until just smoking. Add tofu and cook until both sides are crisp and browned, adjusting heat as necessary (I turn it down to medium), about 4 minutes a side. Transfer to paper towel-lined (or not) plate.
Spread mayonnaise mixture evenly over cut sides of each roll. Assemble 4 sandwiches by layering ingredients as follows between prepared rolls: tofu, pickled vegetables (leaving liquid in bowl), and cilantro. Press gently on sandwiches to set. Serve.
2 pounds Kirby cucumbers
1 1/2 cups apple cider vinegar
1 1/2 cups water
2 tablespoons pickling salt
6 garlic cloves, peeled (2 per jar)
1/4 teaspoon crushed red pepper per jar (3/4 teaspoons total)
1 teaspoon dill seed per jar (3 teaspoons total)
1/2 teaspoon black peppercorns per jar (1 1/2 teaspoons total)
Wash and slice the cucumbers.
In a large saucepot, combine vinegar, water and salt. Bring to a simmer.
Arrange jars on counter and dole out the spices to each. Pack the cucumber slices firmly into the jars. You don’t want to damage the cukes, but you do want them packed tight.
Pour the brine into the jar, leaving approximately ½ inch headspace.
Tap jars gently on countertop to dislodge any trapped air bubbles.
Apply lids and let jars cool. When they’ve returned to room temperature, place jars in refrigerator. Let them sit for at least 48 hours before eating.
Nonstick cooking spray, for the cooling rack
2 large eggs
1/3 cup all-purpose flour
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce, such as Tabasco
1 teaspoon chili powder
1 teaspoon garlic powder
Kosher salt and freshly ground black pepper
1 cup panko breadcrumbs
1/2 cup grated Parmesan
One 16-ounce jar sliced dill pickles
Serve with Diamond Sevens Ranch Dressing
Place an oven rack in the middle position and preheat the oven to broil. Spray a cooling rack with nonstick cooking spray and place it on top of a baking sheet.
Whisk the eggs with the flour, Worcestershire sauce, hot sauce, chili powder, garlic powder and a pinch each of salt and pepper in a medium bowl. In a large bowl, combine the breadcrumbs and Parmesan. Drain the dill pickles and pat dry with paper towels. Working in batches, toss the pickles in the egg mixture so they are fully coated. Remove the pickles, letting the excess egg drip off, and transfer to the breadcrumb mixture. Toss to fully coat. Spread the pickles out on the prepared cooling rack in a single layer (with none overlapping).
Place the baking sheet on the middle rack in the oven and broil until the tops of the pickles are a crisp golden brown, about 4 minutes. Flip the pickles and continue to cook until crisp golden brown all over, about 4 minutes.
In a medium bowl, whisk together vinegar, soy, sugar, sesame oil and chili paste.
Add cucumbers and scallions to bowl and toss well. Let sit at room temperature for 15 minutes or longer before serving.
2 cups red wine vinegar
1 1/2 cups sugar
1/4 cup kosher salt
1 teaspoon mustard seeds<
3/4 teaspoon coriander seeds
1/2 teaspoon celery seeds
1/4 teaspoon whole black peppercorn
2 cloves garlic, peeled and crushed
1 red Fresno , split in half
6 Kirby cucumbers (about 2 pounds)
In a saucepot, combine the vinegar, sugar, salt, mustard seeds, coriander seeds, celery seeds, peppercorns, garlic, chile and 2 cups water and bring the mixture to a boil to dissolve the sugar and salt.
Using a mandolin (or sharp knife), slice the cucumbers 1/4-inch thick and place in a large heat-safe bowl or container.
Once the mixture boils, pour the liquid over the sliced cucumbers, making sure the cucumbers are submerged. Let the cucumbers sit in the liquid as it comes to room temperature, for about 20 minutes. Drain the pickles and reserve the liquid. Serve as is or fry em’ up! To serve, add a little of the pickling juice right on top of the pickles.
Cook’s Notes: Reserve your pickling liquid to use on the pickles later or as a vinegary addition to sauces. The longer the pickles sit in the liquid the softer they become, so for me 20 minutes is perfect. This pickling liquid is great to pickle a variety of vegetables, try carrots, one of my favorites.
DMV notes:used 1/2 jalaopeno, 2 kirby cukes and reduced the pickling liquid to 3/4. Very Tasty!!
3 breakfast radishes, trimmed and halved lengthwise
1/4 cup cilantro leaves
Extra-virgin olive oil
In a large saucepan bring 2 cups water, vinegar, sugar, salt, chili paste, and coriander seeds to a boil over medium-high heat.
Place cucumbers and radishes in a medium heatproof container; pour hot liquid over cucumbers and radishes; weigh down with a plate to submerge. Cover and transfer to refrigerator until chilled, at least 24 hours and up to 3 days.
Drain and toss with cilantro leaves. Drizzle with olive oil before serving.
I used regular cukes because kirbys were not in the market. Added many more radishes.