How do I make thai curry-restaurant-style tofu without deep frying (and preferably little oil)?

Hi all,

I’m making red curry noodles because I feel like it. Every time I try to make chewy-on-the-outside-soft-on-the-inside tofu, I always end up with undercooked tofu. I can only make good tofu by baking it (which doesn’t give me the restaurant-style consistency). Any tips are appreciated!

submitted by /u/cremecat1
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