Whenever I do tofu stir-fry, a common dish at Chez Saroff, I find it hard to get a proper crust on the it.

The extremely high water content of bean curd makes it tough to brown, at least not without one of those huge stove burners that you find in Chinese restaurants.

I have come up with a solution:  Instead of cubing the tofu, I cut it into fish-stick sized pieces, which meant that they could be laid flat against a screaming hot skillet.

The greater surface area allows for proper browning.