Tofu texture!!!?!

Tofu texture!!!?

I love Noodles and Co.'s tofu, but I have NO idea how to make it! I've looked at recipes online, and I've tried TONS, but I can't get the texture like Noodle's and Co. has it. When I make it, its mushy (I use firm tofu), and Noodle's and Co. has it firmer (more rubbery.. I know it doesn't sound good to be rubbery, but that's the texture I'm looking for). Anyone have any ideas on how to make the tofu firmer when I put it in the frying pan??

Put the tofu in zipploc bag without water and freeze it. Thaw it out in the refrigerator before you use it. Or you could put the tofu in water and add whatever seasonings you like then freeze. Thaw it out by filling a pan with water and then put the baggie in the water and turn the stove on medium heat. If you have a gas stove be very careful and stick the whole baggie in the water. If it sticks out of the water any the bag will melt and cause big problems. Boil until the tofu is completely thawed. Normally 15 minutes.

With the water version the seasonings will be totally infused in the tofu. Marinating doesn't even compare.

Hope this helps you.