Rainbow Plant Life lays out a simple sequence to turn any firm tofu block into firm, chewy “steaks” that crisp up beautifully in a hot skillet. Start with one 14-ounce block of extra-firm tofu: drain it, then freeze it solid (you can do this up to a week ahead). Once frozen, thaw it in the fridge or under cold running water, then sandwich it between two flat plates lined with paper towels and weight it down with a heavy cookbook or can. Fifteen minutes under pressure removes excess water and gives the interior a sponge-like texture that soaks up marinades and browns evenly. While that’s draining, whisk together a quick marinade: 2 tablespoons soy sauce, 1 tablespoon olive oil, and a teaspoon each of maple syrup and rice vinegar. After pressing, cut the tofu into ½-inch slabs, drop them into the marinade, and let sit fifteen minutes. Meanwhile, toss 2 tablespoons of cornstarch with a pinch of salt on a plate. Dredge each slab lightly—this coating draws out any last bit of moisture and forms a golden crust in the pan. Heat a wide skillet over medium-high, add oil to coat, then lay the tofu slabs down in a single layer. Cook undisturbed four minutes per side, until each edge has turned deep amber. Slide them onto a rack to rest two minutes—this keeps the crust crispy. You’ll end up with richly flavored pieces that hold together when you pick them up, perfect for topping salads, stuffing into wraps, or serving with stir-fried greens. If you want more chew, try freezing and thawing twice or adding a teaspoon of baking soda to the marinade—Rainbow Plant Life notes that it raises the pH, tightens the soy protein, and yields an almost-meaty bite. Adjust the cooking time and marinade ratios to suit your taste—and don’t skip the cornstarch step. It might feel fiddly, but it’s the one change that turns slippery tofu into something you actually look forward to eating.