Unlike sunflower seed butter, tofu was love at first taste. I still remember the first time I had it: I was 12 and at a the house of a family I babysat for often. They were great people and we became good friends. (We still keep in touch.) Dwight cooked tofu in a stirfry and since I loved and admired him and his wife, Tina, so much, I couldn’t wait to try it.
I think I as actually 11 in this picture, but you get the general idea. Just take that hair, chop it to my chin and that’s what I looked like during my first tofu tasting. Yes, even as a wee teen I liked dramatic hair changes.
I felt like Dwight & Tina were letting me into some secret club since tofu was the complete opposite of my elk and potatoes meals at home. I loved the tofu in that stirfry. And I drove my brothers crazy for the next few years as I went through vegetarian stages and made my mom buy tofu. Thanks for being supportive Mom. I know I was probably obnoxious. And I know I was really ungrateful that we had elk all the time…it’s an exotic food at fancy restaurants now.
I still love tofu, even without much added to it. It pairs well with everything since it takes on the flavors of whatever you pair it with, but I like it with just a little salt and pepper. I like Emily’s method for making crispy tofu and that’s how I rolled tonight.
With a side of spinach sautéed in olive oil with garlic and green onions, it was perfection. But the spicy brown beer mustard was not perfection. I just wasn’t feeling it tonight, so I ate my tofu sans dip. And I still loved it. Thanks, Dwight and Tina, for expanding my food horizons as a young impressionable teenager. You helped me fit right in with the food blogger crowd.
Tofu: yay or nay? Totally yay.
Mustard: yay or nay? It’s pretty hit and miss for me. Gotta be in the mood. And I like dijon way better than regular mustard.