Another good trick is to freeze your tofu (if you like a meatier texture rather than smooth).This separates the bean curd from the water. That way, when thawed, you can literally squeeze the moisture out.Treat the tofu like it is a slab of meat. I know many would never place the two in the same category, however, it practically is meat to many 'barefooters' out there (I can use this term liberally because it used to apply to me). Tofu is good. Trust me. Or don't, and try this recipe.
1 block firm organic tofu, cut into whatever shapes you want (triangles, squares) about 1/2 inch thick (the thinner you slice it, the crispier it will be - you can go all the way to 1/4 inch)
1/4 c. flour or cornstarch (the latter is the usual)
1 tsp. garlic powder (or whatever other spice you want, I find this is a good one for any recipe though)
salt to taste
Enough oil to cover the bottom of a skillet
*Some would argue not to use oil, and dry-fry, but I find it adds a little "somethin'-somethin'".
1. Put the seasoning over the tofu. Cover it with paper towel on the top, and place paper towel underneath. Place a heavy skillet (or any object) overtop. Let gravity do its job, and squeeze out the moisture from the tofu for about 30 mins. Dust with cornstarch, and more seasoning if you want.
2. Heat oil in a skillet. Pan fry both sides of tofu until brown. Drain excess oil on paper towel. Enjoy with any sauce you would like. Thai sweet chili sauce, available at most grocery stores (wow that line sounds like an advertisement), is a good one. A peanut sauce, similar to the sauce I made for the pad thai, is also a good choice. Or just throw in any stir fry you are eating and use that marinade.
3. Pray. Eat (careful, it's hot!). Enjoy, and wander the street behind your house.