Have you ever had an amazing tofu dish at a restaurant—bean curd and broccoli from an Americanized Chinese food joint, or green curry with tofu at a Thai place, or a mouthwatering tofu bánh mì—and tried to replicate it at home? I have, with mixed results. It turns out you can’t just throw tofu into an oiled skillet and expect it to turn out crispy on the outside, crispy on the inside, and all-around delicious.
To make tofu like that (i.e. good tofu) you need to take a few extra steps. Watch the video above to learn how to make perfect tofu for stir-fries, curries, or sandwiches—or just for snacking with a sprinkle of salt or a drizzle of sriracha.