Have you tried the frozen tofu before? If not, give it a try because I strongly recommended it! It works best with extra firm or firm tofu. Just wrap it in foil and in a Ziploc bag and freeze it for at least 2 days or up to a year. When you want to use it in any of your dishes, just defroze it in the refrigerator overnight. When defroze, squeeze out the water as much as you can before cooking. I normally used it in braising meat or chicken and the sponge like texture with soak up all the braising flavor.
This dish is actually kind of spicy because of the dried chilies, but you can freely omit the dried chilies for a more child friendly dish.
