If I'm going to braise it, I'll freeze tofu and when you freeze it in thaw it, it develops this wonderful, porous, honeycomb-like texture that chews a bit like braised beef but soaks up all the sauces.
Another, weary of her adult son, mixed some of the elixir into his goulash; later, when she suspected her third husband of having an affair, she reprised her technique.
She and her husband hosted a, you know, a classic 1960s dinner party, and she prepared beef bourguignon from Julia Child's cookbook for some of her colleagues and friends.