How would you approach trying to make an approximation of French fries from tofu? With fat, and a good amount. Not without. (I like tender, slightly floppy fries, not crispy ones.)
So far the most promising method sounds like starting with extra-firm tofu and gently pressing water out, maybe with small cutting board on top for awhile, and then cutting and either dry-frying or broiling to remove more moisture. But where from there? Can I then deep fry the somewhat dried tofu, or add oil to the pan? Would anything be gained by a marinade for this particular use? (Leery of introducing more liquid, given the goal.) Or am I better off using prepackaged "dried tofu"?
If you've tried something like the above and hit on a good approach, would love to hear it. (I've been fortunate in having had some really great tofu dishes where the tofu has a texture on the outside and little moisture inside, in a well-flavored dish. I am not talking about tofu that in any way seems like it could've just come out of the tub.)