To get the most out of tofu there are a few helpful preparation tips:
1) Dry the Tofu. Cut the tofu into a series of 1/2-inch thick triangles. Place the tofu between sets of paper towels. Place a large pan on top of the tofu to allow the towels to soak up the water on each end. Dry for about 20 minutes.
2) Dry-Fry the Tofu. Heat a griddle or cast-iron skillet over medium-low heat. Do NOT add any oil to the pan. Cook the tofu, frequently pressing each piece with a spatula, to help drain any excess water. Once one side has browned, flip the pieces and repeat until the other side has fully browned. About 10 minutes a side.
3. Marinate. Remove the pieces and marinate them. For an easy marinade, combine 1/2 cup soy sauce, 1/4 cup rice wine, 1 garlic clove chopped, 2 teaspoons grated ginger, and 1 teaspoon sugar. Marinate for about 30 minutes. Other marinades are available here.
4. Go for it! The tofu is now prepared and ready to be cooked, grilled, or stir-fried. Perfect for a vegetable fried rice recipe.
5. Storage. To store any unused tofu, place the tofu in a Tupperware and fill with cold water. Replace with fresh water each day. Try to use the tofu within three days. Store the cooked tofu as you would any other cooked dish.