Because tofu is so delicate, I nearly always fry, brown, or simmer it first so that it won’t disintegrate during this lively cooking action. Precooking firms the proteins in the tofu, rendering it a little less prone to fall apart. And as a side benefit, when browned, the flavor of both the tofu and attendant seasonings is likely to be heightened. Stir-fried tofu, in combination with a vegetable or several vegetables, as in the Lohans’ or Buddha’s feast, is a common menu item in Chinese restaurants. You’ve undoubtedly encountered it before and may even have a number of recipes for tofu stir-fries in your repertoire, or in cookbooks that you own. Ginger and garlic are nearly always at the base of a stir-fry, but there are other approaches to take when it comes to seasoning stir-fried or sautéed tofu. Southeast Asian ingredients, such as tamarind, lemongrass, and lime; Indian spices, such as cumin and turmeric; and Western herbs, such as parsley and marjoram, are all effective flavoring agents.
