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(via aisa)

yay! tofu absorbs the flavor of what you cook it with. it is very forgiving that way. if you want to prepare it again, one thing i love to do is to cut firm or extra-firm tofu into long strips and fry those up in the same mixture for stir fry (1 part oil + 1 part agave + 2 parts soy sauce). i sometimes just eat them plain like that, but after cooking them you can put them in beans or further cut them up and add them to some other dish.

i find that i can do almost anything with extra firm tofu, even if the recipe calls for somethingt else. even extra firm tofu mashes… it also tastes different if you freeze it, let it thaw, then cook with it. it stays together a bit better. some people love it that way, others not so much.