Homemade Meyer lemon-scented silken leftover from the weekend. It didn't unmold perfectly but it still tasted great, especially with a dunk in Japanese seasoned soy (doctored up, umami laden soy sauce).
Diced super-firm tofu that's been seasoned with dark and light soy sauce. A few minutes in the wok and they're seared with flavor and color. I used the tofu for chicken, tofu and shiitake lettuce cups.
Two kinds of seasoned pressed tofu from the Asian Tofu cookbook -- star anise with ginger and lemongrass with kaffir lime. I made these for homemade tofu workshop at 18 Reasons in SF. They're vegan, gluten-free adaptable, and can be kept for a week in the fridge!