I love fried tofu, but I don't want to have a deep fryer in my home (I'll use it too much!).
I've tried a few different techniques for pan-frying tofu, but it always comes out unsatisfying – too dry, too thin, too wet; I'll admit, I'm not a genius when it comes to tofu, but I'd imagine there is some way to prepare it that will give me decent results consistently.
Note: I do have a large wok, but I generally fry my tofu in a frying pan. I've had poor results in my wok.