| celebrityDISH BY JANE MARION
 When Vanessa Williams was pregnant with her son, Omar, now almost 4, she became a student of parenthood. "I created my own syllabus and read everything on pregnancy," says the former Melrose Place resident. "I read everything about what I could do to be the best mother."
That education has also helped her to play Maxine, the self-assured mother of three on Showtime's Soul Food. "Dealing with the concerns of a parent has given me insight that I could only approximate before I [had Omar]," says Williams, who is married to her manager, Andre Wiseman.
Although Soul Food centers on an extended African-American family, Williams says it strikes a chord with all audiences. "It transcends class and race.... White people are surprised by how much they identify with it. I had the same discovery when I saw 'The Joy Luck Club.' I was astonished by how much I had in common with these Asian-American women. Even in our cultural differences, there are things that are equivalent. It's the staples—it's kimchi and corn bread."
VANESSA WILLIAMS'S FRIED TOFU
1 lb. tofu, drained and sliced into ½-inch pieces
¼ cup teriyaki sauce
2 tbsp. soy sauce
2 tsp. onion powder
2 cloves garlic, minced
1 tsp. dried parsley
1½ cups cornmeal
2 tbsp. vegetable oil
In a large mixing bowl, combine teriyaki, soy, onion powder, garlic and parsley. Add tofu to marinade. Cover and refrigerate for one hour. Add cornmeal to separate mixing bowl. Dredge tofu in cornmeal. In a skillet, heat oil on medium heat. Fry tofu for two minutes on each side or until golden. Serve with your favorite tartar sauce. Serves 6 as a side dish.
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