this post was submitted on 25 Jan 2025
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In this case I would recommend basically boiling it in a little salt first (put in a much taller bowl with water and nuke until boiling). This will give it a cleaner taste for later steps, especially if you just eat it with a nice sauce, which is a 100% legit option. Usually this would be done with a fresh softer tofu but this boiling trick can make it work very well for firm as well.
If you want yo have it with a sauce straight, then (carefully) pour out the water and replace with cold water. Repeat as necessaey until the tofu is chilled. Havr a nice chili oil or hoisin or a peanut sauce (or whatever you want!). Some chopped scallion will bring it all together.
If you want to prepare it to have more texture as part of another dish, make use of that convection option ans treat it like an air fryer as best you can. Cut into cubes, dry the outside (possibly rolles in a little starch or rice flour / wheat flour) and spritz a little oil, then blast with convection. I have never used a convection microwave but I feel like this should make it crisp up. You can then use it in a ton of different dishes, especially east asian and southeast asian ones.
You can also (cold) brine your tofu after the boiling step and use it as a paneer substitute in south asian food.