For me, the key to tofu is freezing it, pressing out as much water as possible, and marinating it and then baking it. I get the Nasoya extra firm (it comes in a tub) and put it in the freezer for 24 hours. Defrost. Then I put the block in a sort-of flat-bottommed colander and pile my barbells on top (about 20-25 pounds of barbells). I let the water drain for 30-40 minutes. Then cut the tofu into slabs or sticks (I usually get 6 slabs from a 1-pound block -- slabs are easier to work with, and you can always cut them down to sticks or cubes after they've marinated. A marinade can be as simple as your favorite salad dressing or barbeque sauce, or a little soup stock. Baked tofu is delicious! After tofu has been marinating (for at least 8 hours or so), bake at 375F for 10 minutes, flip & bake for 5 more minutes or so. Deelish!