Main learning? (1) Tofu can be used to make a really tasty creamy sauce, perfect as an appetizer sauce. (2) First time making fries without oil.
Will we do this again? Yes for the cheese sauce. “Maybe” for the fries without oil, if you have a lot of time ahead of you. Less impressed by the gravy, but it feels we didn’t follow the instructions properly.
Main advantage? The cheese sauce is very easy and quick to make, doesn’t use a lot of cookware. If the fries are baked, not only do they taste great, but we also didn’t feel that gross heavy sluggish feel that is often times accompanied fries that are fried in oil.
Main disadvantage? Fries: it takes a lot of time to get a final product; between cutting, separating the fries from one another, and then baking… very, very time consuming, but the fries do taste good! The fries that were fried in the cast iron pan on the stove-top cooked a lot faster but made a horrible mess from the splashing oil (plus, it was rather unpleasant trying to find a way to stop the spraying oil + the burns + the clean up afterwards + the heavy gross feeling that you get when you eat deep fried fries). Later that week, we tried making home-made fries using a oil-less fryer (gift from a friend). This is the method we prefer for the optimal compromise between prep time, cooking time and result.
This recipe is part of another project of ours, the 195 Challenge: cook one recipe inspired by various regions in the world. This is recipe #15/195.