I’ve learned to accept tofu in baked goods where it is no longer recognizable as tofu but all of my attempts at making tofu-centric main courses have been miserable failures. I’ve had tofu dishes in restaurants that were quite tasty. I think that this was because I prefer my tofu to have a more firm and crunchy consistency. My question is this: How can I make crunchier tofu without frying it? I prefer not to use oil when I cook because of the additional fat. Does anyone have any other suggestions for delicious and fool proof tofu?