I'm not any good at cooking tofu. I can never get it evenly crisp. I've tried pan frying it and using a George Foreman, but I'm still lousy at it. I saw a recipe you posted that calls for smoked tofu. How does one do that?
The key to crisp tofu is getting it as dry as possible. This means cutting it into little pieces, aggressively removing excess moisture (I used paper towels) and then rolling in corn starch for extra crunch. I was able to make crisp and tasty tofu my first time pan frying it. You can use this approach even if you marinate it, just make sure its as dry as possible when it actually goes in the pan.
I would also recommend purchasing grape seed oil for frying and sautéing in general. It has a neutral flavor and can get much hotter than other cooking oils which produces excellent results.
