best tofu prep I’ve learned is from Bryant Terry Vegan Soul Kitchen which describes a method by which you press tofu (as always), then you bake the tofu in an oven for an hour

it’s the long cooking time that really helps the flavors from a marinade or spice-rub penetrate - it works better than marinading overnight in the fridge (I find the flavors don’t really penetrate the tofu as well).

I either put it in a covered dutch oven when I want a softer and more wet product, or I put it in my toaster oven when I want a crispier outcome, but in both cases I’m baking at a lower temp for a long time - maybe 300 - 350F for 30 - 60 minutes (usually longer is better, if in the dutch oven, I often will flip the tofu after 30 minutes, then bake another 30 minutes with the lid off).

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Cornstarch, garlic powder, and soy sauce, tossed together and air fried for about 15 minutes at 400. Then I add it to a stir fry with random veg and a sauce (teriyaki if I’m lazy)

My kid devours it.

Battered and deep fried.

Firm Tofu, fry a bit, with soy sauce, then add crystal sugar to caramelise.

• 1 package firm tofu, pressed and cut into squares
• 1/4 tsp onion
• 1/4 tsp garlic powder
• 1/4 tsp chili powder
• 3/4 tsp salt
• 1 tbsp+ olive oil.

Mix together in a bowl and let sit in the fridge. . We like to eat it straight from the fridge as a snack but throwing it into a pan is good too. I’ll have to try it in the oven per the other post in here.

Not really a big fan of tofu, but miso soup just doesn’t seem right to me without it – so, I’m gonna go with miso soup.

Mapo tofu’s not bad, though I like it more in spite of the tofu than because of it. (Málà flavoring is fun.)

Deep-fried tofu (like the type added to kitsune udon or the pouches for inarizushi) are something I’ve always been a little curious about trying to figure out how to make, but I’ve never really dug into it.

Leaving it at the store! Sorry, couldn’t resist. Unless it’s organic, soybeans are high in residual pesticides at least here in the us.