Does anyone have advice on cooking tofu? I'm making a red Thai curry for dinner.
I gave up on tofu in my earlier vegetarian days because I didn't enjoy making it, but I've recently read that almost everything I learned about pressing it and cooking it was 1970s US 'make it like meat' vegetarianism and not really how it's cooked in most Asian cuisines.
Or is that just down to how it's packaged/sold in the US?