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https://www.seriouseats.com/seriously-asian-frozen-tofu-recipe

But mostly just to stop thinking of it as a meat replacement. It's its own thing and it's good. If you're at a restaurant that offers tofu as a protein, try it out and see what you like and don't like about the flavor and texture

Letting sliced tofu marinade in an acid like vinegar or citrus juice (plus a little salt and seasonings) will make the inside deliciously bright and tangy.

If you pan fry it you don't need corn starch or anything, you just have to pat it dry before putting it in and be paitent.

I parboil it cubed in salted water for 5 minutes before dredging in corn starch and frying for tofu that is cronch on the outside and moist and chewy on the inside.

Search up soon tofu (sundubu), if you have a grocery store that carries it its great, otherwise you can get close with silken tofu. This recipe is pretty good, though if you can make substitutions like soy sauce or MSG instead of fish sauce, more mushrooms or maybe gluten puffs for the mussels etc.

My personal favourite is mapo tofu, and woks of life even has a vegan version

Long tofu

Haven't made this yet but it looked good: https://youtu.be/US11hdyXt0o

Just tried this and it turned out great: https://sweetsimplevegan.com/restaurant-style-teriyaki-tofu-bowls/ froze the tofu, then defrost and press out extra liquid, then marinated and air fryer'd. Stuff was good enough to eat straight up

We just started getting our tofu from a local maker that supplies some banh mi spots and it's so good, highly recommended if you have that option.

Freeze it, thaw it (under cool water in sink or in fridge, still in package), drain it, slice it, marinate it for a couple hours with literally whatever you like, pan fry till golden, and serve with veggies and a starch.