To get the best texture for it, freeze it first and then thaw it. After it's fully thawed really soak up the water and get as much out as you can. You'll find it has a much better texture then. I do it in stir fry quite often - throw in a wok or frying pan with a bit of oil and seasonings and cook for a few minutes then add in your vegetables. Tofu takes on the flavor of whatever you cook it in, so try a variety of different sauces. Teriyaki and spicy orange sauce are a couple of my favorites.
Your answer is pretty much what mine was going to be. I think stir-frying is the easiest (and just, from my own opinion) best way. A teriyake (or "teriyake-type") sauce is easy and simple. Peppers and onions make a good start for other vegetables.
You can freeze and thaw it, but if you need it right away and don't have time to go through all that, then you can press it to get the liquid content significantly lower.
To press tofu, first remove it from the store packaging, give it a quick rinse under cold water, then blot dry. Next, wrap it in a lint-free towel, such as the old-fashioned "flour sack" type of kitchen towel.
Place the towel-wrapped tofu on a cake or cookie cooling rack above a pan to catch drips. Place a small cutting board atop the wrapped tofu, and a heavy weight (such as a brick or a 2-pound can of something, such as beans or coffee) on top of that.
Leave it sit for at least 2 hours, (longer if you started with soft tofu). When it is no longer dripping, you are done, and it is ready for your recipe.
The main thing that freezing and thawing does is to alter the texture and make the tofu chewier.
my best tip is to be sure that you dry it as well as possible before you fry it
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