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[quote=Anonymous][quote=Anonymous]I cook Tofu a lot for myself.  I will put the tofu on an inverted plate, put a second plate on top and put a jar of spaghetti sauce on it to press.  After about 15 minutes, I take the tofu, cube it and put in a plastic bag, dust with cornstarch, and shake the contents to try to get an even, but light coating.  I put a skillet with a lot surface area on the stove, add a layer of oil so that it covers the whole surface thinly.  Then I put the cubes down by hand one-by-one.  The reason that I put the cubes in this way is that the timing works out right.  By the time I finish putting the last cube in, the first ones are ready to turn.  I use tongs and turn each cube individually and they should have a light golden brown crust on them.  I turn each one 180 degrees so that the opposite site gets a night golden crust as well.  After I get both opposing sides crusted, I will usually push the tofu to the edges of the pan and put any greens or vegies that I am sauteeing into the middle fof the pan.  I put any hard or crispy veggies first (like the stems of cabbage or bok choy, bell peppers, etc).  I let sit for a minute, then toss the pan, then I add the leaves of the veggies, let sit for a minute, toss again.  Finally add any sauces, let sit quickly and then serve.  The crust stays nice and crispy for the first few minutes until the sauces start to soak in.  The less sauce you use, the more the crust will last, but the less flavor you'll have.  It's a balance.[/quote]

By the way, I'm Chinese.  I learned to cook this from my mother.  And this even works with the cheap supermarket tofu.[/quote]

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