Tofu can be a pain. If you want a scramble it is easy enough, but if you want cubes in your soups or squares in your stir fry, it needs to stay in one piece (of the size and shape chosen).

I had friends coming for dinner on a work day to enjoy the company of a special guest from Austin. Noting I would be busy with work and baby that day, I purchased extra firm tofu in advance and planned a stir fry of extra vegetables with noodles with orange sauce.

People always complain about tofu being flavorless so I was determined to find a recipe that would enhance the material. You would think they had never had a mushroom, almost as flavorless except for that inherent dirty earthiness.

One of my favorite food blogs, the Kitchn, had a recipe for baked tofu that looked promising.

Baked Tofu (Basics) modified from The Kitchn

• 1 or more (16-ounce) containers extra-firm tofu
• 1 tablespoon sesame oil
• 2 tablespoon liquid aminos
• 1 tablespoon rice vinegar
• 1 tsp garlic paste
• 1 tsp ginger paste
• 1 tsp chili paste

1.  Remove the tofu from its packaging and pat dry with paper towels or a dish cloth. Line a plate with a paper towel and set the tofu on top. Set a small plate on top of the tofu and weigh it down with something heavy, like a 28-ounce can of tomatoes. Press for 15 to 30 minutes.
2. Remove the weight and drain off the excess liquid. Slice the pressed tofu into cubes, thin slices, or sticks, depending on how you plan to use the tofu.
3.  Marinate the tofu pieces for at least 30 minutes or as long as overnight. Whisk together the marinade ingredients. Transfer the marinade and the tofu to a Ziplock bag. Gently toss the cubes until coated with the marinate. Place in the fridge for at least 30 minutes, turning tofu ever hour it sits (unless sleeping).
4. Preheat the oven to 350°F. Line baking sheet with parchment or a Silpat.  Bake 25-40 minutes, depending on size and shape.
5. Serve immediately or cool completely for later use.

From our friendly blogger: if you’ll be serving the tofu right away, tossing the cubes with cornstarch before baking will make them crispier. (The corn starch doesn’t make a difference once the cubes are cooled and refrigerated.) Transfer the tofu to a bowl with a slotted spoon and sprinkle with corn starch. Gently toss until the outside of the tofu is sticky and coated.

I did not use cornstarch as mine would sit until the stir fry was almost complete.

This was a solid version, but not everything I had hoped. Baked tofu does not achieve the texture I like apparently.  Plus, I just don’t want to follow so many damn steps for one small component. It is the absence of efficiency.

The second tofu recipe I tried was fried, which was obviously more appealing to this southern fried chef.  I found the basic process in one of the most comprehensive food blog posts I have ever seen. Though here, too, I do not bother with the extra steps.

Crispy Fried Tofu (Basics)

• 1 or more (16-ounce) containers extra-firm tofu
• Vegetable oil

1. Drain tofu. Slice 1/2″ thick.
2. Place tofu on kitchen towel in a single layer. Cover with a second towel. Let sit 15 minutes.
3.  Heat 1/4″ vegetable oil over medium heat until shimmering.
4. Cook 5-7 minutes or until lightly browned. Flip and repeat.
5. Remove to paper towel and salt lightly.
6. Cut to desired shape if not slices. If using in stir fry, add near last minute.

I served this with my weeknight, leftovers consuming lo mein mentioned previously.

Marinating, boiling water, and corn starch can all make this a tiny bit better, but it is pretty awesome just like this.

Years ago I needed a recipe for a vegetarian dinner that could also be enjoyed by another companion that had other dietary considerations that it turned out would benefit from soy products, so I decided to make my first tofu. I went with what remains one of my favorite flavor profiles…mustard-crusted tofu with kale and sweet potatoes, which I discovered on epicurious.com.   I found most of my recipes back then because I did not have the food blog selection that I do now. Ultimately, the flavor was awesome but the technique bothersome. How do you expect something to be crispy when you cover it to cook i?!. That will steam and soften.

Mustard-Crusted Tofu (Lunch, Dinner)

• 1 14-ounce package firm tofu
• 1/2 cup whole grain Dijon mustard
• 4 tablespoons vegetable oil

1. Drain tofu. Slice 1/2″ thick.
2. Place tofu on kitchen towel in a single layer. Cover with a second towel. Let sit 15 minutes.
3.  Heat vegetable oil over medium heat until shimmering.
4. Spread both sides with mustard, placing right into pan.
5. Cook 5-7 minutes or until crisp and browned. Flip and repeat.
6. Remove to paper towel and salt lightly. Serve on top of vegetables such as sautéed kale and sweet potatoes.

Do it. You won’t regret it. So, as you can see, tofu can be difficult or easy as can be. Ease, like flavor, is dealer’s choice.