I cooked with tofu today and it wasn't a total disaster. It was actually pretty tasty. I've had this beautiful block of organic semi-hard tofu for a while now. It would glare accusingly at me every time I opened the fridge as its use-by date crept closer and closer. But I haven't really cooked with the stuff since my year of vegan fanaticism in the early 90s. And even then it was usually a paltry attempt that ended in a mushy, tasteless blob.
This time was much more pleasurable right from the start. It was a blast to cube. My cheap and unreasonably dull knife slid right through, making perfectly uniform little mini-cubes. I quick-fried it in olive oil and added it to a pesto and sundried tomato sauce and tossed it together with whole-wheat pasta. The cubes picked up just enough of the basil and sundried tomato flavor. They were a little crisp on the outside and tender inside. Very satisfying.
Now I just have to figure out what to do with that log of polenta I have.
The Short Version
14 hours ago