2649. TURKEY, BACON, and HAVARTI SANDWICH

makes four servings 

1 (7-inch) round sourdough bread loaf
1/4 cup balsamic vinaigrette 
1/2 pound thinly sliced smoked deli turkey
6 (1-oz.) Havarti cheese slices 
1 (12-oz.) jar roasted red bell peppers, drained and sliced 
4 fully cooked bacon slices

Cut top 2 inches off sourdough loaf, reserving top; hollow out loaf, leaving a 1-inch-thick shell. (Reserve center of bread loaf for other uses, if desired.) Drizzle 2 tablespoons vinaigrette evenly in bottom bread shell; layer with half each of turkey, cheese, and peppers. Repeat layers with remaining turkey, cheese, and peppers, and top with bacon. Drizzle evenly with remaining 2 tablespoons vinaigrette, and cover with reserved bread top; press down firmly. Wrap in plastic wrap, and chill at least 1 hour or up to 8 hours before serving. Cut into 4 wedges.

bacon recipe courtesy of: Elizabeth M. Dell, Fairport, New York, for Southern Living, June 2007

2648. BEEF HOT DOG SOUP with BACON, VEGETABLES and TUBETTI PASTA

makes six generous servings


2 slices of bacon, diced
1 medium onion, chopped
14 1/2-ounce can of diced tomatoes and juice
6 cups of water
2 beef bullion cubes (or 2 envelopes of no-salt bullion)
1 cup petite carrots
1 cup petite peas
1 stalk celery, chopped
2 tablespoons tomato paste
1/2 teaspoon garlic powder (or 1 large clove garlic, minced)
1 teaspoon dried basil
Salt and pepper to taste
4 hot dogs, sliced into little coins
2 cups small pasta, cooked (elbows, rings, tubetti, or little tubes, shells or spirals)

Cook the bacon in a large soup kettle until it is brown and crispy. Add chopped onions to bacon and saute until translucent. Add canned tomatoes, water, bullion, vegetables, tomato paste, seasonings, and hot dogs. (You may add more hot dogs and if you do, add more water.) Cover and simmer for 15 minutes. Stir cooked pasta into soup and simmer five more minutes. Serve with crackers or crusty bread.


bacon recipe courtesy of: Harriet Hodgson, for EzineArtcles.com, 2010

2647. TOMATOES with BACON and RANCH DRESSING

serves four


2 slices bacon
1/4 cup mayonnaise
1/4 sour cream
2 tablespoons milk
salt and pepper
1 1/2 lb. sliced tomatoes
1/4 small red onion, finely chopped
dill, chopped

Cook bacon in a large skillet over medium heat until crisp; let cool, then crumble. In a small bowl, whisk together mayonnaise, sour cream, and milk; season with salt and pepper. Drizzle sliced tomatoes with the dressing; sprinkle with the bacon, red onion, and dill.


bacon recipe courtesy of: Charlyne Mattox and Sue Li, "Quick Takes: 10 Ideas for Tomatoes," Real Simple, August 2012, p. 154

2646. SHRIMP and GRITS with MUSHROOMS, PERNOD and APPLEWOOD SMOKED BACON

yields eight servings


4 13/15 shrimp, each, peeled and deveined
salt and pepper, to taste
4 ounces grits
2 tablespoons butter, lightly salted (divided into 1tablespoon + 1/2 tablespoon + 1/2 tablespoon)
1 tablespoons parsley, chopped
3 ounces milk
2 tablespoons bacon, fine dice
2 tablespoons leeks, cut in half and washed
2 tablespoons crimini mushrooms, washed
2 tablespoons olive oil
2 ounces white wine
1 ounce Pernod Liqueur
1 lemon, juiced
1 tablespoon micro greens

In a medium sauté pan add grits and lightly toast, about 1 minute. Slowly add in milk and stir to incorporate completely. Cook over medium heat for 2 minutes, constantly stirring so not to stick to pan. Remove from heat and add 1 tablespoon of butter and fresh herbs. Reserve. In another medium sauté pan, heat oil over medium heart. Lightly season shrimp and add to pan, lightly sauté turning after 30 seconds. Add white wine and allow to simmer over low heat. Turn off heat, add lemon juice and 1/2 tablespoon of butter. Reserve. In another sauté pan add mushrooms, leeks and bacon and lightly sauté until tender, about 4-5 minutes. Deglaze pan with Pernod and reduce heat. Add 1/2 tablespoon of butter and reserve.

To Plate: Place grits center-loaded on a plate. Arrange shrimp across the grits and pour the mushroom mix over the shrimp. Garnish with micro greens.


bacon recipe courtesy of: Kevin Gaudreau, Rocco's Dinner Party, Season 1, Episode 7

2645. COOL MELON SALAD with HOT BACON

serves two for lunch or 4 as a part of a larger meal


4 or 5 strips of smoked bacon, cut into 3" pieces
1 small, sweet melon such as cantaloupe
several small mint leaves, torn if big
a small handful of arugula or spicy cress, washed and dried well

Dressing
4 tablespoons olive oil
1 tablespoon honey
3 tablespoons lemon juice - about one large lemon
freshly ground pepper
a few mint sprigs

Start the bacon cooking. Slice the melon in half, scoop out the seeds and cut into wedges. Cut the skin off the flesh and the flesh into large cubes. Remember to tend to the bacon while cutting the melon. Place the cubes in a bowl and chill in the fridge. Whisk the olive oil, honey and lemon juice in a bowl. Reserve. Drain the bacon. Toss the melon, arugula/cress and mint with a drizzle of dressing. Add the bacon, toss again, and garnish with the fresh pepper and mint springs. Serve immediately.


bacon recipe courtesy of: Dana Velden, The Kitchn, August 9, 2010

2644. CAVATAPPI with ZUCCHINI, TOMATOES, BACON and FETA

serves four


3/4 lb. cavatappi or some other short pasta
4 slices bacon
1 tablespoon olive oil
2 medium zucchini (about 1 lb.), halved and thinly sliced
Kosher salt and black pepper
1 pint grape tomatoes
4 oz. Feta, crumbled (about 3/4 cup)
1/2 cup fresh basil leaves

Cook the pasta according to the package directions. Reserve 1/2 cup of the cooking water; drain the pasta and return it to the pot.

Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 5 to 7 minutes; let cool, then break into pieces. Add the oil, zucchini, 1/2 teaspoon salt, and 1/4 teaspoon pepper to the drippings in the skillet and cook, tossing occasionally, until tender, 4 to 6 minutes.

Add the zucchini, tomatoes, and cooking water to the pasta and cook over medium heat, tossing, until the tomatoes soften slightly, 2 to 3 minutes. Add the Feta and bacon and toss to combine. Serve sprinkled with basil.


bacon recipe courtesy of: Charlyne Mattox and Dawn Perry, "Got 20 Minutes?", Real Simple, August 2012, p. 150

2643. BREAKFAST JASMINE RICE and BACON

2 cups of jasmine rice
2 cups water
1/2 package of bacon, chopped into small pieces
2 eggs
soy sauce
lemon

Mix the jasmine rice and water together in a rice cooker and steam until fully cooked. Meanwhile, place the pieces of bacon in a large skillet and cook until the bacon is nice and crunchy (do not overcook or burn the bacon). Once the bacon is fully cooked you may remove some of the grease but make sure you have at least three to four tablespoons left in the skillet. Keep the stove at medium heat, mix the cooked jasmine rice and bacon together. Make sure that all the rice is mixed well enough to pick up the bacon grease. About two minutes into the frying, crack the two eggs into the skillet and mix until fully cooked. Serve in a bowl and add the soy sauce and lemon to preference. 


bacon recipe courtesy of: Nickers Can Cook, August 2010

2642. KALE, BACON and CARAMELIZED ONION CALZONES

yields 3 large calzones; serving size is 1/2 a calzone


1 lb. (16 oz) fresh pizza dough

whole wheat flour (for rolling dough)
1/4 cup water
2 onions, sliced
1 teaspoon extra virgin olive oil
12 oz park skim ricotta
2 cups fresh kale, ribs removed, washed and chopped into 1" pieces
1 cup part skim mozzarella cheese
1/2 lb (8 oz) thick cut bacon
1 egg, lightly beaten
2 cups pizza sauce (recipe below)

Pizza Sauce
1 medium onion, diced

4 cloves of garlic, minced

1 tablespoon extra virgin olive oil

4 tablespoons tomato paste

12 oz tomato puree

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon dried rosemary

 

Preheat oven to 375. In a small frying pan, saute onions in olive oil. Once browned, reduce heat to med-low and continue to stir until caramelized, 15-20 minutes. While onions caramelize, saute bacon until browned, 5-7 minutes. In a mixing bowl, combine ricotta, kale, mozzarella, bacon, and onions. Flour the rolling surface and divide dough into thirds. Roll dough out to 1/8" thickness - if using a press or other pan, measure as you roll - shoot for 8-9" in diameter. Leaving a 1/2" margin around the edge of the dough, fill one half of the circle with the ricotta filling. Dip a finger in water, and dampen the end of the dough. Fold the unfilled half over the filled half and press the edges together with a fork. Place each completed calzone on a greased cookie sheet. Lightly brush the top of each with egg wash. Bake for 18-20 minutes, until dough is crisp and slightly browned. Serve with pizza sauce

Pizza Sauce: Saute onion and garlic in olive oil on medium heat until soft, 4-6 minutes. Add tomato paste and herbs and continue to brown 2-3 minutes. Add tomato paste, stir to incorporate, cover and reduce heat to med-low. Simmer sauce for 20-30 minutes and then serve warm.

 

 

bacon recipe courtesy of: Dara Reppucci, Generation Y Foodie, January 10, 2012

2641. GNOCCHI and BACON GRATIN with GARLIC BECHAMEL

yields 2-4 servings


3 slices thick-cut bacon
2 tablespoons butter
1/4 cup flour
1 1/2 cups milk
2 large cloves garlic
17 oz. package gnocchi
salt & pepper, to taste
scant 1/8 teaspoon nutmeg
2/3 cup plain breadcrumbs
1 1/2 tablespoons butter

Bring large pot of water to boil. Sprinkle breadcrumbs and butter into small skillet and place on medium heat. Once butter melts, stir breadcrumbs around to moisten completely and brown lightly. Remove from heat and set aside. Once bacon is cooked and crisp, remove from skillet onto paper towels to drain. Leave 1 tablespoon bacon grease in pan and melt in 2 tablespoons butter. Grate in garlic cloves and cook 1 minute. Sprinkle in flour and whisk. Cook 1-2 minutes and then whisk in milk slowly to prevent lumps. Add in salt, pepper and nutmeg and reduce heat to low. Pour gnocchi into boiling water and cook until they start to float, 2-3 minutes. While gnocchi is cooking, crumble cooked bacon. Drain gnocchi and stir into sauce. Add in bacon. Pour entire contents into buttered baking dish and sprinkle with toasted bread crumbs. Bake at 350 for 15-20 minutes and serve hot.


bacon recipe courtesy of: Lauren's Latest, February 6, 2012

2640. COLD CORN SOUP with BACON and BASIL-CHILI OIL

serves eight


6 large ears corn
2 slices bacon, diced
1/2 small onion, chopped
salt and pepper
1 cup loosely packed basil leaves, rinsed
1/2 cup olive oil
1 pinch red chili flakes

Using a sharp knife, cut the corn kernels from the cobs and set aside. (You should have about 6 cups of corn kernels.) Put the corn cobs in a large saucepan and cover them with 2 quarts of water. Bring to a boil over high heat, then lower the heat and simmer gently for about 15 minutes.

In a large pot, cook the bacon over medium heat for about 5 minutes, until it has rendered most of its fat and is crispy. Add the onion, a large pinch of salt and pepper to taste and cook until the onion is translucent, 3 to 5 minutes. Add the corn kernels, stir through and cook for another minute.

Carefully strain the corn cob cooking liquid through a fine mesh sieve and add 6 cups to the corn mixture, reserving the rest. Bring to a boil over high heat, then lower the heat and simmer for 15 to 20 minutes so that the flavors have a chance to meld. (Do not overcook -- the kernels should still have a bit of a bite.)

Meanwhile, to make the basil-chili oil, blanch the basil leaves in boiling water for about 30 seconds, drain and plunge into a bowl of ice water. (This is a bit of a pain, but if you don't do it, your "basil-chili oil" will end up looking like gray sludge.) Remove and dry thoroughly. Combine the basil leaves, olive oil, a sprinkling of salt and the chili flakes in a blender and purée until smooth. Transfer to a small bowl, cover and set aside until ready to use it will be better after an hour or two.

Starting with a clean blender and working in small batches so you don't burn yourself, purée about 3/4 of the corn soup until smooth. Combine with the remaining soup, taste and add more salt and pepper if necessary. Transfer the soup to a large bowl and refrigerate until icy cold (you may also eat it hot if you prefer). Serve the soup in individual bowls with a generous drizzle of the basil chili-oil.


bacon recipe courtesy of: Food52.com, New York, New York

2639. STUFFED MAPLE BURGER with SPICY APPLE BACON COMPOTE

makes two burgers 


Spicy Apple Bacon Compote
1 slice of bacon, chopped
1 medium apple, peeled, cored & chopped
2 tablespoons maple syrup
2 tablespoons water
1/2 teaspoons cayenne pepper

Cook bacon until crisp. Drain on a paper towel. Set aside. Place all ingredients, except bacon, in a small saucepan over medium-high heat. Cook, stirring frequently, until the apples are soft & most of the liquid is gone. Mash with a potato masher or spoon. Stir in bacon.

Brie Stuffed Maple Burger
12 oz lean ground beef
1 tablespoon maple syrup
salt & pepper
2 oz brie, chilled in the freezer for at least an hour (this will make it easier to slice)

Mix the beef, maple syrup & salt & pepper to taste together with your hands, do not over work. Divide into 4 equal pieces & make into patties. Cut the brie into slices, removing the rind if you wish. Place the brie slices on the middle of two patties. Top with the other two patties. Press the edges together to seal. Heat a griddle over medium-high heat. Cook the burgers for about 10 minutes per side. Top the burgers with the spicy apple bacon compote & serve on a multi-grain bun.


bacon recipe courtesy of: A Good Appetite, September 29, 2009

2638. CORN SHOOTS with BACON and WHITE MISO BUTTER

serves 2-3 as a side

1 tablespoon white miso paste

1 tablespoon unsalted butter, softened

4 slices bacon, chopped vertically into thin batons

1 jalapeno, chopped fine (seeds and ribs removed if you don’t like spicy)

2 green onions (white and green parts), sliced thin

1 clove garlic, peeled and chopped fine

2 cups corn shoots, roughly chopped

Kosher salt and freshly ground pepper.

In a small bowl, combine the white miso paste and the butter until well blended. Set aside. Add the chopped bacon to a medium, heavy saute pan. Cook over medium heat until the bacon is crispy and has rendered most of its fat. Turn the heat up to medium-high. Add the chopped jalapeno, and cook and stir for 1-2 minutes, until the jalapeno pieces have just started to soften. Add the green onion slices and the garlic, and cook and stir for 1-2 minutes more. Add the corn shoots, and cook and stir for 1 minute more. Add the miso butter and a grinding of black pepper, and toss to coat. Taste and correct for salt. Serve immediately.

bacon recipe courtesy of: Megan, Brooklyn Farmhouse, April 21, 2009

2637. BACON-BLUEBERRY CORNBREAD with BLACKBERRY BUTTER

yields ten servings


Blackberry Butter 
1 package (6 ounces or 1 1/3 cup) blackberries

½ cups granulated sugar

2 teaspoons fresh lemon juice

2 tablespoons unsalted butter, well softened

Blueberry-Bacon Cornbread 
3 slices center-cut, reduced-sodium bacon

1 cup yellow cornmeal, preferably stone-ground

¾ cups plus 1 tablespoon all-purpose flour, divided

2 tablespoons granulated sugar

1 ½ teaspoons baking powder

1/4 teaspoons salt

1 package (6 ounces or 1 ¼ cup) blueberries

2/3 cups 1% low-fat milk

1 large egg

2 tablespoons canola oil

Blackberry Butter: Place a ceramic saucer in the freezer to chill. Combine berries, sugar and lemon juice in small nonreactive saucepan. Bring to a boil, stirring gently to dissolve sugar. Reduce heat to medium-low and simmer, stirring occasionally until juices create large thick bubbles, about 10 minutes. Spoon 1 teaspoon juices onto chilled saucer; if juices thicken to jam-like consistency after 15 seconds, jam is ready. If not, cook another minute or so. Transfer to a bowl and cool completely. Knead butter in a bowl with a wooden spoon or silicon spatula until smooth. Gradually mix in berry jam. Butter can be made up to 3 days ahead; keep covered and refrigerated. Serve at room temperature.

Bacon-Blueberry Cornbread: Preheat oven to 350°F. Cook bacon in 9-inch ovenproof skillet (preferably cast-iron) over medium heat until browned and crisp, about 10 minutes. Transfer to paper towels to drain; cool, and coarsely chop. Discard fat from skillet; do not clean skillet, leaving a thin film of fat inside. Whisk cornmeal, ¾ cup of the flour, sugar, baking powder and salt in a medium bowl. Toss blueberries and bacon with remaining tablespoon flour; set aside. Whisk milk, egg and oil in a small bowl. Add to cornmeal mixture and stir with a wooden spoon just until combined. Fold in blueberries and bacon. Spread batter in the bacon fat coated skillet. Bake until toothpick inserted in center comes out clean, about 25 minutes. Cool 10 minutes. Cut into wedges and serve from skillet with blackberry butter. 


bacon recipe courtesy of: Driscoll's Berries, PO Box 50045, Watsonville, California 95077-5045

2636. BACON-MIZUNA FRITTATA

serves 4-6


1/2 pound bacon, diced
8 oz. mushrooms, sliced
several handfuls mizuna, tough stems trimmed
1 bunch green onions, white and light green parts sliced
2 cloves garlic, minced
2 teaspoons fresh grated ginger
3 tablespoons wheat-free tamari or coconut aminos
6-8 egg
fresh ground pepper
toasted sesame oil (optional)

Preheat broiler. Set large ovenproof  skillet over medium-high heat and add bacon. When fat begins to render, add mushrooms. Sauté until bacon is crisp and mushrooms are cooked through. Stir in mizuna and green onions until mizuna begins to wilt, 2-3 minutes. Add garlic and ginger, stirring until fragrant, about another minute. Pour in tamari/aminos, stirring to combine. Meanwhile whisk eggs and pepper together in a medium bowl, then pour over the bacon-mizuna mixture. Turn heat down to medium. When edges of frittata are dry, pop the pan into the oven, about 6 inches from the broiler. Keep an eye on it, but it should take around 5 minutes to lightly brown the top and firm up the rest of the eggs. To serve, slice into wedges and drizzle with sesame oil, if desired.


bacon recipe courtesy of: The Paleo Periodical, February 16, 2012

2635. EGG SALAD, CHEESE and BACON on TOASTED ENGLISH MUFFINS

6 large eggs
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon sweet paprika
1/4 cup thinly sliced celery
1 green onion, thinly sliced
4 slices bacon, crisp-cooked and crumbled
4 slices cheddar or Swiss cheese (about 3 oz.)
4 tomato slices (optional)
4 whole wheat English muffins, split and toasted

Cover eggs with cold water in small saucepan and bring just to a boil over high heat. Cook 1 minute. Remove from heat, cover pan and let stand 15 minutes. Drain and rinse under cold water or place in bowl and refrigerate until ready to use. Can be made 1 day in advance. Combine mayonnaise, mustard and paprika with wire whisk in medium bowl. Season, if desired, with salt and pepper. Chop eggs, then stir into mayonnaise mixture. Gently fold in celery, onion and bacon. Arrange muffins on baking sheet, cut-side up, then top 4 halves with cheese. Broil just until cheese begins to melt. Evenly spread egg salad on remaining muffin halves, then top with cheese halves.


bacon recipe courtesy of: Hellmann's, adapted from a recipe by Bobby Flay

2634. BACON and BOK CHOY CHOW MEIN

makes 2-4 servings


5 oz. uncooked dry chow mein, egg or oil noodles

4 slices bacon, chopped in 1/2" pieces
4 cups chopped bok choy
1/4 cup oyster sauce
1/2 teaspoon minced garlic

Cook the noodles as per package instructions, drain and rinse in cold water or follow the no-boil method for 15 minutes, then drain and rinse in cold water. Set aside. In a large nonstick pan or wok, cook the chopped bacon on medium heat until it softens. Add the chopped bok choy and continue cooking until the white stalks are translucent and the bacon is cooked through. Add the cooked noodles, oyster sauce and garlic to the wok. Cook and stir, for about 2 minutes until the noodles are heated through and coated with oyster sauce. Serve immediately.


bacon recipe courtesy of: Canadian House & Home,  511 King Street West, Suite 120, Toronto, Ontario M5V 2Z4

2633. PAPPARDELLE with ARUGULA and BACON

serves four

9 oz. uncooked pappardelle
2 tablespoons extra virgin olive oil
1/4 teaspoon crushed red pepper flakes
1 clove garlic, minced
3 or 4 roasted red peppers, diced
4 slices of bacon, cooked and crumbled

juice from 1 lemon

salt and pepper
5 cups arugula, roughly chopped
1/2 cup fresh shaved parmesan

Cook pasta in boiling, salted water. Drain. While pasta cooks, brown bacon in skillet. Remove and let drain on paper towels. Pour off as much of the fat as you'd like. Add olive oil to skillet, or reserved bacon fat if you prefer. Add red pepper flakes and garlic, cook for about 1 minute and add roasted red peppers. Cook for about 1 more minute, turn off heat, add lemon juice, arugula, and cooked pasta. Salt and pepper to taste. Serve with fresh shaved parmesan cheese on top.

bacon recipe courtesy of: Pam, Sidewalk Shoes, June 11, 2008

2632. BACON-WASABI SLAW

Slaw:
1/2 head red cabbage or radicchio
1/2 head savoy cabbage
3 cups shredded carrots
2 red apples, julienned
1 package thick-cut applewood-smoked bacon, baked until crispy and roughly chopped; grease reserved
a couple pinches Kosher salt
black pepper to taste

Dressing:
juice of 1 lemon
1 cup Greek yogurt
1/2 cup wasabi paste
reserved bacon juice

Combine all veggies, bacon pieces and fruit in a large bowl. In a smaller bowl combine all dressing ingredients and mix well. Mix dressing ingredients together well, taste and adjust as desired. Add dressing to veggies, with salt and pepper. Stir well and then taste. Adjust seasoning as necessary.


bacon recipe courtesy of: Eating in Andiland, February 28, 2012

2631. BACON and SHISO FRIED RICE

makes two servings


8 ounces cooked rice, refrigerated for 2 days
2 strips of bacon, sliced thinly
10 shiso leaves, halved lengthwise, then sliced in thin strips
1 large egg
1/4 onion, chopped
1/2 teaspoon fresh ginger, minced
1 tablespoon oil
1 teaspoon sake
3/4 teaspoon shoyu

Crack the egg in a small bowl and add a pinch of salt, pepper, a dash of sesame oil, and whisk well. Set aside. Heat a wok or large pan over medium heat and add bacon. Fry until almost crispy and let cool on a paper towel-lined plate. Clean the wok with a paper towel, heat the oil over medium heat, and coat the bottom and sides well. Turn down the heat to low and add the ginger and onion and cook until fragrant. Increase the heat to high and add the rice, breaking up clumps with the back of a wooden spoon and continue stirring until everything is incorporated. Add the bacon and toss to mix. Make a well at the center and pour the egg and scramble. Toss to combine. Add the sake and shoyu, then salt and pepper to taste. Toss until combined. Turn off the heat, mix in the shiso leaves and serve.


bacon recipe courtesy of: Azusa, Humble Bean: A Contemporary Japanese Food Blog, June 23, 2009 | adapted from きょうの料理 2000年9月号

2630. GRILLED TOFU, BACON and AVOCADO SANDWICHES

serves four 


14 to 16 oz. block firm or extra-firm tofu 
2 inches unpeeled fresh ginger 
2 teaspoons sugar 
2 pinches pepper 
1/4 cup low-sodium soy sauce 
1 tablespoon dark (black) soy sauce 
3 tablespoons toasted sesame oil 
About 1 tablespoons canola oil 
4 ciabatta rolls, split horizontally, or 4 thick slices ciabatta loaf (about 3 1/2 in. wide), with most of insides of bread scooped out 
2 zucchini, cut lengthwise into 1/4-in.-thick slices 
About 3 tablespoons mayonnaise  
About 4 teaspoons Sriracha chili sauce
12 to 14 cilantro sprigs, roughly chopped 
4 slices cooked bacon, halved crosswise
1 avocado, sliced

Cut 4 lengthwise slices from block of tofu, each about 1/2 in. thick. Transfer to a 9-in. square baking pan. Grate ginger with a Microplane, then press solids through a fine-mesh sieve into a bowl to get juice. Measure 2 tsp. ginger juice into another bowl. Whisk in sugar, pepper, both kinds of soy sauce, sesame oil, and 1 tbsp. canola oil, then pour over tofu. Turn tofu to coat and set aside, uncovered, 1 to 2 hours, turning halfway through. Brush a cast-iron grill pan lightly with more canola oil and heat over medium-high heat until pan is hot enough to evaporate a bead of water. Sear tofu, 2 pieces at a time (reserving marinade), until grill marks appear and tofu releases from pan easily, 3 minutes per side. Transfer to a plate. Toast rolls or bread, cut sides up, in a 300° oven until crisp, about 15 minutes. Meanwhile, toss zucchini in leftover tofu marinade and grill until tender and browned, about 4 minutes per side. Save remaining marinade. Spread about 1 tsp. mayonnaise on each half of roll, then drizzle about 1/2 tsp. of reserved marinade and 1/2 tsp. Sriracha on each. Sprinkle half of cilantro on bottom roll halves. Add tofu, bacon, zucchini, and avocado. Top with remaining cilantro and tops of rolls.

bacon recipe courtesy of: Andrea Nguyen, Sunset, March 2012