Tofu epiphany

I finally discovered how to make tofu that doesn't taste totally bland.

I was out to eat and had a really great tofu dish and got them to share the process. I know this sounds kind of odd- but it really worked when I tried it (texture and flavor of the tofu was better than after just a regular stir-fry).

Cut tofu into strips- wrap in towel to remove excess moisture.
Put in freezer bag with marinade (I made a teriyaki sauce).
Freeze overnight- then thaw in refrigerator.
Bread tofu by dipping in mixture of flour/corn starch/salt/pepper.
Cook in oil (non-stick pan worked well) a few minutes on each side to make crispy.
We served it with sauteed spinach and brown rice.

Sounds yummy!

I might have to try that sometime - sounds great! Thanks for sharing - I always wondered how restaurants got that crispy exterior:)