To preface, I have looked through the FAQ and the tags, with no luck. I could have sworn there was a recipe that someone had posted saying, 'look! easiest way to prepare tofu ever' either fried or sauteed in an oil or sauce to prepare the tofu for stir-fry recipes. Is there anyone that knows what I'm talking about?
Also, I wonder if there is a best method of cubing and preparing tofu without it crumbling. I've had better luck with the silken extra firm Mori-nu brand (such great packaging) than Nasoya.