Asian - Lo Mein - Tofu. 
It’s Saturday night and I planned our next week of meals today. Knowing that we’d have this tofu dish, I bought tofu at the grocery store in the afternoon and let it sit out drying for the rest of the afternoon. Over time, I’ve grown to like tofu dishes more and more. However, I’ve found that my preference for tofu increasingly moves towards the firm and chewy than smooth and creamy. Any dish where the tofu is fried up/baked to a crispy exterior with a chewy inside and you can count me in. This dish does this perfectly.
Cook your pasta a little shy of al dente. The pasta will continue to cook a bit with it’s own heat and will absorb more liquid if a little under-cooked. I love a dish with sesame oil. There is something about sesame oil that intrigues me. Maybe it’s the umami flavor in my life. Or as one of my idols Sara Moulton says, it brings a “je ne sais quoi” to the dish. This was a hit for Dale as well. Contrary to the usual “this is good” or “it’s not bad,” I got a “I’d say yes if you wanted to make this again.” Since I’m all about new recipes as we could live our lives with not making the same recipe twice, this was quite the compliment for the recipe.
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