I once asked my father the best thing he ever made from tofu. His reply, a doorstop. And to think that they never invited him to do stand up comedy.
We are going to try some tofu recipes in the near future. When I have had tofu in the past I have always had one complaint about it, no texture and an unpleasant mushy or squishy bite.
Now I realize that this is desirable in some recipes. However in a main course, where the tofu is to be a feature ingredient, I feel it needs some bite.
Can I fry, saute, braise, roast or otherwise manipulate it to give it some heft?