Depends on what I've got in my freezer left over from other recipes. It's quite versatile since you can put most anything in. Most recently it was corn, peas, broccoli, and edamame.

I always hated tofu until I learned to press it to remove moisture. Makes it firmer and more able to take corn starch.

Anyways, I cut it into small cubes, toss in corn starch, and fry in oil until golden brown. While frying, I put together a marinade/sauce, then add it to the pan to coat and thicken when the tofu is done. I haven't gone much into pre-cook marination since I like to spend time doing other things.