Regarding tofu, probably the first thing that comes to mind for most people is a stir-fry. It isn’t necessary to brown the tofu, but that is what I did this time, with olive oil and kosher salt.
When the the tofu chunks had been browned on at least three sides I removed them from the skillet and added chopped onions, thinly sliced ginger, thinly sliced fresh turmeric and chopped red bell pepper.
Then I added thinly sliced carrots and radishes. The radishes could have/should have been a lot thicker because they pretty much disappeared in the dish instead of adding a bit of crunch.
I next mixed in roughly chopped zucchini and roasted black bean paste. Any fermented bean paste or miso would do just as well, as would “Better Than Boulion®.”
To complete the dish I added the tofu back into the pan. When the tofu was reheated and properly coated with the bean paste the stir-fry was served casual style on paper plates. We all know what that looks like, so no photos necessary.