I am an extra firm kinda of gal. I like solid texture and what I tend to do for stir-fries and such is simple...
Drain the tofu
Cube the tofu
Drizzle the tofu with soy or Bragg's
Bake the tofu @ 400 degrees for 20 minutes or until I find it firm enough.
I find that most guests who aren't tofu regulars seem to enjoy it and do less comparing.
Now I am a fan of Rainbow and Trader Joe's, but I live in San Antonio...1.15 hours away from the home of Whole Foods...don't judge...just hold a space for me...at this moment in life...my options are few....
So my brother works at an Austin location and he sneaks me some recipes....what a guy...I have played with their Tofu-cilantro recipe and here is a simple one that leaves it to your tastebud's discretion...
Block of tofu---preferably baked...no, recommended!
1- inch chuck of diced ginger
1 bunch of cilantro - leave out as many stems as possible
1 juice of a lime-
Blend the cilantro and ginger and add half a juice of lime. Taste and see what you like. Add the oil and salt and blend until it is ready to pour over the tofu and mix.
I don't mean to leave it up in the air, but some of you might like it tangy and while others spicy.
I always like a bit more sauce to the dish to coat the rice or veggies that might accompany the tofu or main entree.
Loads of non-vegans love this dish and my boss has happily mastered it....Enjoy.
and just to be clear...there is a Whole Foods in San Antonio...