Rainbow Plant Life’s tofu trick begins with freezing a standard block—ideally the firmest kind you can find. Drop it in the freezer still sealed, either overnight or for at least eight hours. When you thaw it, you’ll hear that satisfying “spongy” squeeze as you press out excess water. That texture change matters: it lets marinades seep in deeper and gives the tofu a meatier bite. Once thawed and pressed, cut the tofu into whatever shapes suit your dish—cubes for stir-fries, slabs for sandwiches. Rainbow Plant Life likes a simple marinade: equal parts soy sauce and rice vinegar, a dash of sesame oil, garlic powder, and a hint of maple syrup. Fifteen minutes is enough, though you can leave it longer if you’re busy with other prep. The goal is to coat every surface. For cooking, she prefers a hot, lightly oiled skillet. No overcrowding—give each piece space to brown. About three minutes per side yields crispy edges and a caramelized flavor. She also shows an air-fryer version: 375°F for 15 minutes, shaking the basket halfway. Both methods lock in that chewy texture you get from freezing. Finally, Rainbow Plant Life tosses the tofu into dishes that highlight its new qualities. Stir-fry with broccoli, ginger, scallions, and a splash of tamari. Layer it into grain bowls with roasted sweet potatoes and pickled red onions. Or slide it into a Banh Mi with carrot ribbons and cilantro. The frozen-then-thawed block holds up, so you get crisp, flavorful tofu in almost any recipe.