tofu question

[Guest guest]

I have a couple of tofu questions that I would luv to get some input

on. I have some tofu frozen in my freezer that has been there for a

little over a day. What is the best way to thaw it? Should I just

take it out and let it sit for about 3 hours or so?

Also, I've been wanting to cook it in the skillet and give it a sorta

hard outer layer. Not like the kind that is deep fried, but really

just to give it a light brown color and a lil crispiness on the

outside. What's the best or most appetizing way to accomplish this? I

didnt know if I should just dip it right out of the marinade into

nutritional yeast, flour, or what.

If it matters for the batter stuff, the tofu will most likely be used

in a chinese or thai dish.

Thank you in advance for any suggestion!

karen