The trick to crispy, flavorful grilled tofu? Low heat and a double-coat of marinade.
Combine garlic, cilantro, sugar, white pepper, coriander, soy sauce, lemongrass, and half of oil in the bowl of a food processor. Process until a paste is formed, about 1 minute, scraping down sides as necessary. Brush or rub half of mixture over tofu slabs, stacking them in a plastic container or on a plate as you go.When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate.
While tofu cooks, combine remaining marinade with remaining oil in a small bowl. When tofu is cooked, transfer to a large plate or cutting board and, using a brush or the back of a spoon, coat each piece with the remaining marinade. Cut each piece into slices slightly narrower than the baguettes.Place baguettes on the cooler side of the grill . Cover and cook until heated through and crisp, about 5 minutes. Split baguettes, leaving them hinged on one side. Spread with mayonnaise.
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