Ginger Sesame Baked Tofu and Edamae Succotash, with a side of Fried Rice.
I can smell the shallots around the tofu in the ginger marinade beginning to carmelize.
It's almost time to pour some wine and eat!
I have to say...tofu does not sound appetizing at all. 
Will your kids eat this?
Yep. I leave the onions in big pieces though, because they won't eat those. They like the flavor the onion adds, but find the texture creepy.
It's only been recently I've been able to handle the smooth uniform texture of as-is tofu. My oldest son likes it, but the younger two find it creepy, which I completely understand.
The trick to the tofu is getting as much water out as possible. I leave a couple heavy plates on top of it until it's about 1/2 height, then slice/chop it.
It can be fried for a crispy outside, or baked slow in a marinade, which lets the flavors cook in while more of the water bakes out.