“WHYYY … tofu?” Son #1 was carefully dodging the white cubes to pluck red pepper strips from the milky coconut curry sauce. “It’s just mush; it’s not real food.”
“That’s what you’re going to be eating in the future, get used to it,” my husband retorted. Tough love at dinner. It was the usual dialogue I braced myself for when tofu was on the menu.
It got better. We barely sat down to a dinner of fried tofu and pepper curry with cashews when Son #2 jumped up to add more tofu on his previously skimpy portion. We were shocked. Son #1 was dismayed. “You’re just doing that to make me look bad!”
“No, really I like it,” Son #2 was serious as he cleaned his plate. Another break-through on our twisted flexitarian path. (“That’s not a word,” Son #2 said. “Yes it is!” I replied with a ready explanation of how we’re part-time vegetarians. He groaned.)
This sudden turnaround on soybean curd was a cause for celebration. I probed to understand the turnaround. “I don”t know why I like it, I just do,” Son #2 said. Good enough. I give credit to the rich coconut curry sauce and toasted cashews on top. And to one of my favorite cookbook authors, Deborah Madison. The side of stir-fried bok choy was super tasty, probably because of a small bit of butter added at the end. (Not exactly vegan but oh-so-good.)