Priyanka Naik emphasizes, "The most important thing to keep in mind is the tofu prep before stir-frying...Technique is key when cooking with tofu!"
Naik details the freeze and thaw method: "Freezing and thawing tofu creates larger pockets for flavor absorption, extracts more moisture, and gives it a more meat-like substance."
Regarding flash-frying, she explains, "The cornstarch coating will crisp up beautifully while the flash-fry won't oversaturate the tofu with oil as it's done quickly..."
Naik suggests cooking separately: "Tofu's flat, straight sides can benefit from a flat surface...for evenly crispy edges."
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