Blahfu

If you really have a taste for something bland, it's hard to go wrong with tofu. The way I understand it, you should cook it with something that has a flavor, which is really just about any other food. So the possibilities are endless. But, you know, why not just cook more of the other stuff, which has the flavor to begin with.
I do kind of like it in hot and sour soup - but in that case, the other flavors are so overwhelming it's nice to get a little pillow of spongy nothingness in the midst of all the heat and vinegar.
So today we went for a long walk with the dogs, then did some shopping for food for the week. The tofu has been in the fridge for awhile so I thought it best to get it over with.

Tofu Fried Rice

1 (14-ounce) package firm tofu, drained and cut into 1/2-inch cubes
2 tablespoons sesame oil, divided
1/4 teaspoon salt
1 cup broccoli
3/4 cup thinly sliced green onions
1 cup shredded cabbage
1/4 pound snow peas, trimmed and cut lengthwise into thin strips
4 cups cooked long-grain brown rice, chilled
1/4 cup low-sodium soy sauce

Preparation
Place tofu between paper towels until barely moist. Heat 1 tablespoon oil in a large
nonstick skillet or stir-fry pan over medium-high heat. Add tofu, and cook 8 minutes or
until golden. Sprinkle with salt. Remove tofu from pan.
Heat 1 tablespoon oil in pan over medium-high heat. Add bell broccoli and cabbage, and sauté 2 minutes. Add snow peas, and sauté 30 seconds. Stir in rice, and cook 2 minutes. Add tofu, cook 1 minute, stirring gently. Remove from heat. Stir in soy sauce.