Tofu has been used in Asian cooking for centuries. It is high in protein, and a very good source of B vitamins and iron. Its mild, slightly nutty taste blends into everything from dressings to desserts. Tofu also takes on the flavor of other ingredients; it goes especially well with strong-tasting garlic, curry, ginger, and soy sauce. There are two basic varieties: regular and silken, both of which come in soft, firm, and extra-firm.

For soups and sauces, choose soft tofu. For frying and grilling, firm and extra-firm are your best bets; drain them well before using. Silken tofu, which has a custard-like texture, is ideal for pureed dishes, such as puddings and smoothies.

Before frying or roasting tofu, it's a good idea to squeeze out as much water as possible. Some people cut to desired size, then press between two baking sheets lined with plenty of paper towels and weighted with a heavy skillet or canned goods, about 20 minutes to get the moisture out.

In a stir fry, it would only need to cook about 4-6 minutes, but you don't need to cook it at all. I can be served chilled in small squares and served cold with condiments. Some people even BBQ it.

Hope this helps

I like my tofu dry so I press it with paper towels to get out most of the moisture and then dry fry them. To do that, I cut it into triangles about 1/4 inch thick, put a nonstick pan to medium and put the tofu in. I don't add butter or anything to the pan. I cook them until when I press on it with a spatula, no liquid bubbles out.

Oh - and then you cook everything else and add sauce and tofu to it. That way, the tofu soaks up the good sauce.

Ok thanks I did the dry With the extra firm. Next week I am going to try this other recipe that I found where you bake it with lemon pepper. Mmm, Lemon pepper I love that. I eat it on fish alot. I was woundering does anyone have any other baking or grilling recipes for tofu or know a good website. I like to eat baked & grilled stuff it is easier to cook for me. & also If I add the soft kind to a shake do I just get as much of the moisture out as possible then Just add it to the blender with the my other stuff. Sorry for all the questions I am trying to add more protien to my diet & less carbs. Thanks agian, Amy Kay

How does Orange-Roasted Tofu and Asparagus sound? Here's a great Asian-inspired tofu recipe with some ingredients we all have on hand (olive oil, balsamic vinegar, etc.). It looks delicious and is a very health conscious choice. Here's the link:
http://eatingwell.com/recipes/roasted_tofu_asparagus.html

If you want something a little easier, try this one out . Hope that helps!
http://www.eatingwell.com/recipes/tofu_mediteranean_salad.html

We cook ours like Diamond suggested but also marinate in chosen sauce/marinade after the dry frying and add to stir fry later. Really yummy with Asian marinades like tamari, fresh ginger, garlic, rice wine, rice vinegar, and water. Sometimes we add a little agave to sweeten it up. Mmmmm.

haha New to this. I meant sweetpeabrina not Diamond.

I actually like tofu,and have a few things I like to make with it. Definately, use the extra firm kind for any kind of stirfry or appetizer, and the soft for dips, silken for shakes- you get the idea. I like to slice the extra firm into 3" strips, marinate it in a shallow dish with italian dressing for just 10 minutes (tofu picks up flavors really quickly,I have found) and then gently coat them with superfine bread crumbs on a plate (I make my own; process a couple of slices of whatever bread you have with garlic &onion powders,a tiny bit of cayenne pepper, salt and pepper 'till super fine) and then I pan-fry them till golden brown and let coola bit on a paper towel lined plate- then eat! I like them with hummus on the side- delish I guess it's not the healthiest appetizer to fry them, even if you do use canola oil, but it's such a yummy and fun appetizer, I had to share
I also strip or cube, marinate and add to stir fried veggies in the last minute of sauteing- but be careful not to break up the tofu, no need to toss, just gently layer with the veggieson your serving plate.
If you add tofu to frozen fruit with honey and a bit of yogurt, you'll get a really healthy shake

I always prefer tofu baked. Squeeze out all the water you can with paper towels, then bake at 400 degrees on a greased baking sheet for about 20 minutes (or until it's golden brown). I find this makes it firmer for stir frys and also is lower maintenance, I usually just flip it over five minutes before it's done.