Srsly. Look at this:
Longtime readers of the blog (Hi, Damyanti!) know that I love tofu. Here’s how I prepare it: I get firm, extra-firm, or super-firm tofu, slice it into rectangles, and freeze it. When I want some, I take out as much as I need (usually one rectangle), wrap it in paper towels (kitchen roll, for my British-speaking friends), and let it defrost under something heavy (usually between two cutting boards or two plates with a cast-iron skillet on top).
When it’s defrosted and pressed, I tear it into chunks or cut it into cubes and marinate it. Sometimes I just use sesame oil, salt, and pepper, but this time I used vegetarian oyster sauce. I heated some olive and sesame oils in a pan and, when it was hot, tossed the tofu in cornstarch, then fried the pieces to golden brown.
You could use this to top a dish, to fold into maybe fried rice, or to just eat as itself.
A WRITING PROMPT FROM ME TO YOU: Something unliked is transformed into something liked very much.