I decided to try 3 different ways of preparing tofu so that I could record what kind of texture it was given once cooked:
#1 - Shallow Frying. Naked tofu thrown into some oil into a skillet, turned every now and then until all sides were cooked.
#2 - Shallow Frying with Cornstarch. Tofu fried after being coated with a thin layer of cornstarch mixed with salt (salt is optional), turned until all sides were cooked.
#3 - Broiling. Oil-covered tofu + salt (salt is optional) in the broiler for about.. 15-20 minutes or until lightly brown.
My Texture Descriptions
#1 - Shallow Frying. - Stiff (but not crisp) outer shell with soft-yet-stiff inside.
#2 - Shallow Frying with Cornstarch. - Crispy, hard (not hard, but you know what I mean) outer shell with soft-ish inside. Inside not as stiff as the regular frying.
#3 - Broiling. Semi-crispy, stiff, yet stll pretty soft outer shell. Very chewy inside. This would be a perfect way to prepare a tofu meat substitute.