The Art Of Potato-Fu

, , , , | Related | February 3, 2020

(I have a younger cousin who is studying in the UK. He’s returned for Christmas and is answering our grandparent’s questions about the food in his boarding school.)

Cousin: “Potatoes. Day in day out. Three meals a day. Name every type of potato dish you know of and I will have eaten it, and more.”

Grandpa: “No variation at all? Every day you have potatoes?”

Cousin: “Yes. Potato soup, smoked potato, steamed potato, mashed potato, mashed sweet potato, sweet potato fries, even potato tofu.”

Wife: “I’m sorry, what?”

Grandma: “Potato tofu?”

Me: “That’s a thing?”

Cousin: “Yeah, I didn’t believe it, either. I thought my seniors were joking until I actually had it. Wasn’t actually too bad.”

Me: “What did it taste like?”

(My wife and I then got into an intense debate/interrogation about everything my cousin knew about that potato tofu he had, which allowed us to approximate the recipe. When my cousin returned back to Singapore after graduation, we disguised it as normal tofu, which he loves, and served it to him. He flipped out when he ate it, screaming that he did not want to see a single potato again for the rest of his life. After he calmed down, we had a good laugh about it and began plotting to serve the same dish to the rest of his fellow students at their next get-together.)

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