We jumped into Project Pan-Asia full force this week and decided to try to sneak tofu into our kids’ dinner rotation. The thinking was: we’d do it seamlessly. If they’ve tolerated boneless skinless organic free range chicken breast (marinated in orange and lemon juice, olive oil, salt, pepper then grilled), they’d be thrilled to have some comparatively unctuous extra firm tofu dusted in 00 flour, salted, peppered, and sauteed in grapeseed oil. There’s that salty crunchy exterior, that soft warm interior. I cooked it. They hated it. “It’s really good, Dada, but I don’t like it,” said my politic 5 year old daughter. “Yucky,” said my impolitic 2 year old son. They shoved the crispy tofu aside and requested a quesadilla. Who were we to deny them? Strike One. Stay tuned.