Coating tofu in a bit of corn starch takes out some of the moisture and helps it fry. When adding crispy tofu to a sauce or to a larger dish, I’ll usually bake corn starch coated tofu instead.

Try to squeeze out moisture by pressing your tofu first (but not so hard that it crumbles).

Instead of using tongs, use a wooden spoon or spatula to separate the bottom of the tofu from the pan to prevent tearing.

Tearing it into chunks instead of cutting it into cubes helps it absorb sauces and flavor better.

Tactical salad, lol.

(While chewing lettuce) “Some of you may die, but that is a sacrifice I am willing to make.”

Little Bro Peep

Shrinkflation has been common for a while already, so it’s probably safe to assume the product is smaller. For food products, I try to shop at places that sell by weight instead of by package. It’s often cheaper that way too.