I know of a couple nice tasting dishes but they both involve deep frying it. I know about pressing on it to remove moisture, and coating it with corn starch to deep fry.
What are your favorite recipes and techniques that have made your dishes taste great? Looking for some magical secret that will make anything taste as awesome as deep frying shit.
Do you do anything to remove moisture from the tofu before adding it to the wok?
Squish it. Put it in a towel, set it in a plate, set another plate on top, then you can either just lightly press on it with your hands or set a cereal bowl with some water or other slightly heavy object in top. Your goal is not to crush it, just squeeze water out of it.