I'm a big fan of smoked tofu, cubed and sauteed with brocolinni, mushrooms, shallots and lemon. I serve this with fried cashew rice balls.
Regular tofu I like to slice 1 cm thick then bake in the marinade until it is all soaked up. Gives a much firmer texture and better flavour. After removing from the oven you can chill and then reheat when needed, either sliced into batons for stirfry or you can use whole slices deep fried for salads, tofu "burgers" etc. My usual marinade is OJ, tamari and ginger. |