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1
Drain the tofu and slice it into three fillet-sized slices, long-ways.
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2
Now press these briefly, even just by hand. You want to get the overabundance of water out, but not all of it.
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3
Place the fillets in a bag, preferably not touching one another, but this isn't essential.
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4
Freeze until thoroughly frozen through. This usually takes overnight or all day.
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5
Take out a slice when you want to use it, and microwave it for 1-2 minutes. Drain the water, cut it into cubes or leave it as a fillet, and microwave it for another 1-2 minutes.
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6
Heat1 tsp oil per fillet or so, some (2-3 tbs) water, l and, if you like, some aromatics in a non stick skillet or wok.
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7
Add the hot tofu, toss to be sure the small amount of oil coats a bit, then cook.
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8
Press down on the tofu each time you flip the cubes with your spatula, releasing a little of the water or marinate each time.
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9
The tofu will get quite golden and crisp as a result of having some water left in it and microwaving. It's really cool, just try a few times to get the hang of the pressiing part.
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10
Add braising liquids or flavorings as desired.
