Basic recipe for nice tofu:

• freeze the tofu. This is important as it changes the structure (it becomes dryer and more “meaty”), this is a common technique in asia.
• after unfreezing it, dry it with paper towels or something like that, cut it into die sized cubes if you want, sprinkle it with potato starch and fry it in a wok or hot pan with some oil. It should get brown and crispy.
• sprinkle a few drops of Japanese soy sauce on it while it the pan and continue to fry it. The soy sauce adds taste and makes it caramelise.
• add cooked rice, vegetables or whatever you want.

You can leave out some steps above. Without the freezing the texture won’t be as firm, without the starch it won’t be as crispy and without the soy sauce it won’t taste as good. I’m just saying that because sometimes it has to go fast or you’re missing ingredients, so you can compromise if needed. Doing all is of course best.

I love Vietnamese tofu with tomato sauce and rice. Easy to make and I can eat it over and over again.

The thing with tofu is that it’s very good at absorbing flavor, plus you have many different ways in preparing it, from grilling to making scrambled tofu. You just gotta find a nice recipe that focuses on texture and flavor.

What flavors do you like? It Marinates up well and doesn’t take long to absorb the flavors, then fry, air fry or roast in the oven. I Love cooking it with a sauce/gravy to add flavor too. Also silken tofu chocolate pudding/pie filling. You cannot even tell it has tofu in it.

Mapo tofu