With the timer set for 30 minutes…I was ready to go…unfortunately, I had NO IDEA what I was going to make. First, I cut open the tofu, and drained out the water. With the idea of deep-frying the tofu, I decided to slide off a piece, and just deep fry it without any coating. Let’s just say that didn’t work out too well. While that first piece was deep frying, I knew what had to happen with the rice – so I began to cook that immediately (because I knew that would take the most time).
After determining the plain tofu wouldn’t work, I decided to crack open two eggs, and some breadcrumbs. I sliced multiple pieces off the tofu brick, coated them with egg, covered them with breadcrumbs, then deep fried them.
After getting started with deep frying the tofu, I decided to tackle and open the pepperoni and cheese platter. I took the pepperoni out, and sliced them all into little strips. After slicing them all, I threw them in a pan with a little bit of the extra light syrup to cut some of the grease and fat from the pepperoni.
With the pepperoni in the sauté pan, I decided to tackle the citrus salad. Opening the package (that was huge, and I needed Greg’s help because I wasn’t strong enough), I took out some handfuls, and mixed them with the leftover Pomegranate Juice, and some Balsamic Vinaigrette Dressing.
Here’s me taking out the last two pieces of tofu from the deep fryer before beginning to plate my meal. It’s a bit of an action shot for you – compliments of Mel – thanks Mel!!
With the tofu draining off the oil, the rice was ready, so I began to plate the rice. Taking the rice out of the pot, I plated it in the center of the plates. Next up, was one slice of the fried tofu. Then, two pieces of the pepperjack cheese. Then, the second piece of tofu. After that, I topped it with the sautéed pepperoni.
Knowing that I had this citrus mixture, and not quite sure how to plate it, I decide at the last minute (with 3 minutes left), that I would cube up the rest of the tofu, and mix it together in the citrus salad, and serve it as a second dish. Here’s a picture of the paparazzi I had in the kitchen with me. The picture is from Greg’s camera, with Mel lighting the subject. LOL
Once that was done and thoroughly mixed, I plated that in a separate bowl for dinner. I topped each dish with a small chive, and called it a day. I still had 20 seconds left. Knowing I had some sliced almonds, I decided (at the last possible minute), to add some to the citrus salad dish (knowing it needed some texture element). Sliced almonds were flying across the room, and they all made it to the citrus salad bowls.
When time was called, I was so happy with myself, I threw the almonds on the floor. Oh well. LOL
Final Dish #1: Deep Fried Tofu Cheese Sandwich served over Yellow Rice and topped with Sautéed Pepperoni.