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[–] 6 points 1 year ago (6 children)

I'm reminded of a scene near the end of The Hitchhiker's Guide to the Galaxy, where the protagonist becomes like this venerated sandwich artisan on a tiny out-of-the-way planet.

Agreed that most sandwiches are better fresh. Any kind of dampness or shudder sogginess, totally knocks off 10 points.

My sandwiches are made with this fried tofu mix of my own design lol, so might not appeal to others but I still appreciate the art generally.

While we're sharing, my secret technique is toasting the inside of the sandwich breads, so you get soft bite going in then a little crunch on the inside.

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  • [–] 3 points 1 year ago (5 children)

    Share the art of your tofu please.

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  • [–] 1 point 1 year ago (4 children)

    With pleasure. I'm still perfecting it, but so far the base is

    • 1/2 block extra firm
    • dash of dark soy (tbsp?)
    • little pinch of salt, unless soy sauce is super salty

    Roughly peel the extra firm with vegetable peeler. Any big chunks that fall off can be crumbled by hand to add even more body.

    Sprinkle salt, Dash dark soy sauce over. Then it's anyone's game. Things I've tried (not always together):

    • onion powder?
    • garlic powder?
    • minced garlic?
    • chili flakes? (Essential, imo)
    • tsp cumin?
    • fennel seeds?

    Anyway, whatever you choose, medium heat 1 to 2 tbsp olive in pan, dump your mixture in and loosely turn every 5 minutes. Takes about 30. The end result will kind of look like mushrooms cooked on a griddle.

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  • [–] 1 point 1 year ago (1 child)

    Stores well in fridge. I use it as the protein in my sandwiches like,

    • toasted bread (inside only, as mentioned)
    • vegan mayo on both sides
    • too much lettuce
    • the fried tofu
    • ketchup, because I'm a basic baby. Any kind of sauce would rule, though.
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