On my last pass thru TJ’s, I picked up two pkgs. of their plain extra firm tofu. I’ve learned how to press it dry, dust with cornstarch and either oven bake or lightly fry the sliced cubes. I tend to order tofu and veg stirfrys out at restaurants and enjoy cubes in soup but beyond that I have not experimented.
If you have some ideas to expand my horizons, I welcome the suggestions.
Trader joe’s also sells a “high protein tofu” in a vacuum pack, not water. It’s really extra firm- no pressing needed! It’s great for dishes where you want that texture.
Most often i just slice or cube it, splash on some of the Soyaki from trader joe’s and then either bake it or do in a pan on the stove til the edges get firmed up (careful the heat isn’t too high or it burns)
For the extra firm tofu you bought isa’s tofu scramble is the one that taught me how to make a good one and variations, i add more nutritional yeast cuz i love the stuff and use a splash of soy sauce instead of salt. I always add veggies, mushrooms are fantastic here.
Or swap the spices for a taco spice mix and use for tacos or a burrito bowl or whatever https://www.isachandra.com/2009/10/tof-u-and-tof-me-scrambled-tofu-revisited/
Mapo tofu of course; although I can’t deal with heat so never made it myself.
You baked them naked…? How did you end up eating them- added to another dish or with a sauce? Plain unseasoned baked tofu is kinda hard core to eat as is!
Another easy quick tofu dish is this one that uses a half package but i just cooked the whole thing in two batches and leftovers were just as tasty. The little bit of sweetner is important, i think i used agave since that’s what i have around https://www.maangchi.com/recipe/dubu-ganjangjorim
Is it hardcore? I really enjoy tofu in most forms but I baked off the full block cubed and brushed half with seaweed powder and half with oyster sauce. I will make a few ramen bowls and stir fry and then pan fry with assorted veg. Really just winging it based on flavor combos I like.