Extra firm tofu (from a tub, not the shrink wrapped kind), place in freezer for 24 hrs, then thaw SLOWLY in a fridge for 1-3 days. Then squeeeeeeze (water will GUSH out). This will make it a lot chewier and hold itself together better when stir fried. I’d recommend using a good non-stick pan. Since I got a scanpan, I have not had a single reason to add much liquid. Soy sauce is not compliant, but miso is! So, I dissolve some red miso paste in some water and use that for flavoring.