Tofu for any meal

While I'll eat soft tofu with just some soy and mirin, if I'm using it in a recipe I usually cook it separately then add to the other ingredients.

This gives it a way of taking on more flavours.

Frozen tofu: 

When it's defrosted the tofu becomes sponge-like and porous and really soaks up whatever it's being cooked in.

DO NOT attempt to fry defrosted tofu as it just soaks up the oil and becomes inedible!

I chop up blocks of tofu into 1cm cubes and freeze them to use when I need them.

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Fried Tofu:

You can lightly fry and eat it with a sauce as pictured.

However, to get it to take on more flavour I fry it a lot more till it forms a crusty skin.

Eating on its own like this it tastes a bit oily.

But that crust is very porous and will soak up the recipe's sauces/juices very easily if you add them like this.

You can also now marinate the tofu, soy sauce, mirin, chili sauce combo is one of my favourites, then add it to your stir fry or other quick dish that doesn't have a long simmer time.