Wow, I've been a veg*n for a while and I tried to make tofu once when I first went veg*n and it was a disaster...so I never tried again. However, after reading the tofu thread on the vegan forum I vowed to try again! And today I made a stir-fry with extra firm tofu, and it turned out GREAT! I fried and seared the tofu in sesame oil to start with and set it aside...then I sauted my vegetables (I was going to do them together but my friend said do them separate - so the tofu won't break too much). Then I added the sauce and put the tofu back in there, simmered for 10 minutes...and served on rice. It turned out great!!! Mmmmm, I am converted tofu girl! I used to call tofu, to-fuuu!, now it's Yu-mieeee.
I should point out that I've used tofu in deserts, but never in a savoury dish. Well actually, I did make scrambled tofu once and that was good...but I was still afraid of the cubed tofu...not sure why...well no, I do know why...I was always afraid of the mushy centre, which I hate! Now I know how to not get that...you cube them small, and sear them well! Mmmmm! It was sooo good!
Now I have a question....I didn't marinate my tofu, as I didn't know what to marinate it in. Anyone know what I could marinate it in, for a thai dish? I made a thai stir-fry with green curry pasted and coconut milk. I didn't think soy sauce would work well in a thai dish. Am I wrong?