Got fussy kids?
I FEEL YOUR PAIN!
Mine don't eat a huge variation of foods and I get tired of spinning the existing recipes 'round and 'round and around again...
The new thing they *might* actually try?
CRUNCHY TOFU
Silken tofu
rice flour
deep-frying oil
Tsuyu sauce for serving
Pre-heat the oil. (I use about 1.5 cups of vegetable oil in my smallest saucepan.) Dust the dried-off tofu in plentiful rice flour. Shake off the excess. Have a rack or draining towel standing by and some good tongs.
Gently lower the tofu squares into the hot oil. If needed, turn the tofu halfway through cooking to ensure all sides are cooked.
Fry for about 4 minutes.
Serve with Japanese udon sauce, or Tsuyu sauce, diluted about 1:4. Garnish with snipped chives, or finely grated ginger/daikon or (in my kids' case) nothing at all!
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