• If you've ever had an awesome tofu stir-fry at an Asian restaurant, then your tofu was probably pan-fried. This method will get you tofu that's crispy on the outside and soft and tender on the inside.

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  • Have you ever heard that tofu takes on the flavor of whatever it's cooked with? That's not always the case. In order to infuse your tofu with flavor, you need to squeeze the water out and then soak the tofu in a flavorful marinade. The tofu sucks up the flavor.

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  • Baked tofu has a surprisingly satisfying chewy texture and lots of flavor. You can marinate your tofu ahead of time if you like or simply baste your tofu with sauce while baking.

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  • Crumble up some tofu, and add a little seasoning and moisture—and you've got something that looks a lot like ricotta cheese and actually tastes like it too. Stuff it into pasta and cover it with sauce; you probably won't know the difference.

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  • Egg lovers, rejoice! Tofu scrambles up to take on a texture that's surprisingly similar to that of eggs. A bit of turmeric for color, along with nutritional yeast and black salt for savory and eggy flavor, and you might just have a new go-to breakfast.

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  • A brief stay in the freezer is completely transforming as far as tofu is concerned. Freezing removes moisture, so once thawed, your tofu will have an extra-crumbly, almost-meaty texture and will have more capacity to draw in the flavors from whatever delicious seasonings you use to cook it up.

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  • Chocolate makes everything taste better, and tofu is no exception. Add some chocolate and sweetener to a pack of silken tofu, and whip it up in the blender. You've got something that tastes magical and is surprisingly healthy.

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