An update...

After a little investigation, it seems that coconut milk was completely wrong for the banh mi tofu. Instead, garlic and young coconut juice creates the marinade. I'll be trying this later in the week. Also, I completely forgot red onions as an ingredient!

[Some Clever "Beet It" Joke Here]

Sooner or later I'm going to get a decent picture of the very tasty "Roasted Beets in Mustard Sauce" dish I've been making lately, and I'll actually post it. Until that time, this is a great dish to make use of the tops of those beets. I tried something similar with Swiss chard, but really hated the texture and the bitterness of it. These greens however have a great mouth feel and really take the garlic, oil, and salt and deliver it up nicely.

Blanching the greens makes them incredibly vivid, so don't skip the step!

From: The New York Times: Sautéed Beet Greens With Garlic and Olive Oil