This is a recipe I use a lot so that I have tasty chunks of tofu to toss in anything from lo mein to kung pao tofu to cold peanut noodles to a bean burrito. It works anywhere that you might use chunks of chicken (except maybe for chicken salad). It’s super easy, so calling it a ‘recipe’ is probably a stretch.
“We need salami. For that we need to go to the fridge.” “Where’s the fridge?” “The fridge is outside. It’s quite big.”