Total Time: 8 Hours 30 Mins
Yield: Serves 4 (serving size: 1 sandwich)
This isn’t your average twist on takeout: Hot and sour soup and tofu reach new heights when they’re combined and set up like a French dip, and that’s not even the best part. The mushrooms are the star of the show here, taking on soy, star anise, chili, and vinegar like the little fungal sponges that they are—they’re almost like hot and sour soup bon bons, when you think about it. Seriously, even if you don’t make the whole sandwich, at least make the mushrooms. The rest of the sandwich is mild, to complement the mushrooms, but when you dip it in the jus, it comes alive. You’ll have more than enough mushrooms for the sandwich, so save the extras and transform pizza, salad, or whatever else you like.
- 3 cups water
- 3/4 cup rice vinegar
- 3/4 cup apple cider vinegar
- 1/4 cup soy sauce
- 2 tablespoons kosher salt
- 10de árbol chiles
- 2whole star anise
- 4 cups shiitake mushroom caps, halved
- 4 cups hon shimeji mushrooms
HOT AND SOUR AU JUS
- 2 cups unsalted chicken stock
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 3/4 teaspoon kosher salt
- 1/4 teaspoon white pepper
- 4 tablespoons canola oil, divided
- 1(14-oz.) block firm tofu, cut in half crosswise, then cut into 8 rectangles
- 4large eggs, lightly beaten
- 1 tablespoon water
- 1/2 teaspoon kosher salt
- 1(1-lb.) baguette, cut into 4 (6-in.) lengths
- 1(4-oz.) can bamboo shoots, drained and rinsed
- 1 cup watercress, tender stems and leaves only
How to Make It
Prepare the Pickled Mushrooms: Bring water, rice vinegar, cider vinegar, soy sauce, salt, chiles, and star anise to a boil in a large pot over high. Add mushrooms, reduce heat to medium, and simmer until shiitake mushrooms have shrunk to 2/3 their original size, about 15 minutes. Remove from heat. Cool in liquid. Refrigerate overnight or up to 1 month.
Prepare the Au Jus: Bring stock, rice vinegar, soy sauce, salt, and white pepper to a boil in a small saucepot over high. Keep warm over low.
Heat 2 tablespoons of the oil in a large skillet over medium-high. Add tofu pieces; cook until lightly browned on both sides, 2 to 3 minutes per side. Transfer to a plate. Wipe skillet clean, and return to heat. Whisk together eggs, water, and salt. Add remaining 2 tablespoons oil to skillet. Add egg mixture. Cook, stirring once, until just set, about 90 seconds. Transfer to a plate.
To assemble sandwiches: Cut baguette crosswise but not all the way through, so you can unfold bread like a book. Hollow out baguette leaving a half-inch shell. Place 2 tofu slices in each baguette. Divide eggs and bamboo shoots between sandwiches. Add 1/2 cup mushrooms to each sandwich, and top with some of the watercress. Serve each with 1/2 cup hot Au Jus for dipping.
Source: Read Full Article