I gave Derek this Alton Brown cookbook for Christmas and I was the first to crack into it.
We had some tofu in the fridge so we decided to have Fillet O’Fu.
It was a very simple recipe and we already had all of the ingredients. We actually did have to make one substitution, we used Red Wine Vinegar instead of Sherry Vinegar.
It takes a lot of prep time, like hours and hours, so we knew we would be eating pretty late. I think I started it around 5 and we ate around 9. The tofu has to be drained out for 2 hours and then it has to be marinated. We marinated it for an hour, but I would definitely suggest you do it longer, possibly even over night.
The result was good, I think Derek enjoyed it more than I did. It was a little too vinegary for me, but I still enjoyed it. I suppose I was expecting a little more since it took so long to prepare.
This was last night’s dinner. Tonight I am making Baked Macaroni and Cheese, also from the Good Eat’s cookbook! I was craving mac & cheese and figured I would give the recipe a look over to see if we had all the ingredients. The only thing we are missing is the onion. Hopefully it will still be good without it. I think so!
The marinated pieces were then dipped in flour, egg, and breadcrumbs. I thought they looked delicious even before being cooked.
Served with a side of Spicy Saffron Rice.
Here is the recipe:
Stay tuned for Alton Brown Macaroni and Cheese!