When I’m planning to eat tofu in actual pieces (as opposed to pureed or disguised somehow), I always always freeze it first — I find it does wonders for the texture. I took the tofu out of the freezer yesterday, sandwiched it between layers of paper towels and two pizza stones, topped it with more oven-safe heavy dishware, and put it in my off oven (remember, I have a pilot light, so it stays warm in there) to thaw and drain. Once it was thawed enough (maybe two hours later), I sliced it into very thin pieces and returned it to the sandwich setup:

When the tofu was thoroughly thawed and drained, I followed Gliding Calm’s brilliant tofu rub process. I love tofu cooked in restaurants, but this is the only home-cooking method I’ve found that works just as well. For my rub, I mixed honey, Thai red curry paste, chili powder, olive oil, cinnamon, ginger, garlic, white rice vinegar, and maybe more:

I coated the tofu:

And baked until perfectly crisped:

Or a little too crispy (what else is new?) as I discovered upon flipping:

But still delicious!