The next recipe in Alton's book is Bar-be-Fu.  It's a seared tofu steak that's put on some bread for a barbeque sandwich.  I'll admit this process is getting a bit scary since I was 0-2 going into battle Bar-be-fu.  Let me just take the suspense out of this post: I am now 0-3.  The first order of business in making the tofu steaks is to get as much water out of them as possible by putting them between 2 cookie sheets while wrapped in paper towels.  This is actually a great method since it does take lots of water out and make the tofu "thirsty" for tasty stuff to go into them.  Then, I added the steaks and the marinade to a zip lock bag.  

After a day of leisurely soaking in the bbq sauce/cider vinegar marinade, the tofu is supposed to be seared in a hot, non-stick pan for maybe 3 minutes each side.  This part also went off without a hitch.

Problem one with this dish is that the sugar in the bbq sauce makes it hard to get a good crust on the tofu.  Mari has made tofu before that is seared in a little oil, which makes a rough exterior that is a little crisp.  The bbq sauce just burns if left unattended.  Here, you can see the first side seared, and the second getting that way. The other issue with the marinade is that it didn't add a lot of flavor.  

Alton suggested this dish be served on really tasty hoagies.  He even said that having tasty hoagies was perhaps the most important thing for this dish.  My suggestion: forget the bar-be-fu and just munch on some good-tasting hoagies.  Even when we doused the sandwiches with a healthy portion of the reduction/sauce that Alton suggests, they didn't taste that good.  Not bad, just not good.  I made some bread from a recipe Adrianne shared with us some time ago, and it was excellent as usual.  

If we had just put butter and jam on the bread, I would have given it 5 salt cellars out of 5 - Truly superb.  Considering that we instead slapped tofu and bbq sauce on the bread and ate it, I'd give this recipe a 2 salt cellars out of 5 - no better or worse than the other things we've made.