For years, we've been trying to duplicate the kind of tofu we're served at Chinese restaurants. Finally, we think we're on the right track.
The secret is dredging the chunks of cut tofu in cornstarch and then sauteing them separately from the veggies. This method yields springy tofu with a pleasantly chewy interior, a nice contrast to the crunchy snow peas and the tangy flavors in the sauce. More