My relationship with tofu has changed over the years. As a child, tofu was something typically around the house and I grew to not be too fond of it. While I still do not use tofu on a regular basis, it is something I now typically keep on-hand for a light and quick meal, especially if I have some fresh vegetables that I need to use before they spoil. I also enjoy Miso Soup with silken tofu, so keep that around as well.
While I used half a white onions and a red bell pepper for this recipe, various other things may be substituted or added. Reducing the amount of white onion and adding some scallion whites cut in about 2in sections and the greens sliced thinly and sprinkled on top for serving, (such as in the picture), add a little more color and different flavors. The red bell peppers can be a little sweet and may be substituted with a small squash or zucchini cut into quarters, (or any other vegetables you may have on hand).
The important part of this recipe to me is getting the tofu to have a that has a crispy outside along with a tender interior, but without the “blandness” of the interior overpowering the bite. Based on my testing, any slices of tofu less than 1/2in thick will result in it being rubbery throughout. I have found 1/2in to be a perfect size to produce tofu that works for me and my palate. Additional seasonings may also be added when frying the tofu, although I would not add additional salt at this point as the tofu was already boiled with salt and the later vegetables and sauce will contribute to the salt levels.
A full written recipe may be found here: https://cook.karylstein.com/g/family/r/pan-fried-tofu