Shot from the night before which shows the interior:
I pressed slices of firm tofu on towels to pull out excess moisture before marinading it in a blend of garlic, ginger, lime, fish sauce, and hoisin, and then searing. Topped with fresh mint, cilantro, parsley, cucumber, and serrano, as well as some quick pickled carrot, red onion, and radish. I also added some leftover herbed yogurt sauce for the heck of it, which turned out pretty good.
Ahhh shame, that’s the right kinda texture and fatty mouth feel!
If I find the recipe I used again, I’ll share it. There’s a number out there and they are largely similar, but the one I made deglazed with wine or brandy and I strongly recommend doing that. It adds a really decadent flavor to the pate, even if it’s not typical for a Vietnamese pate.