I like my tofu very "pressed", which makes it harder.  Here's what I used to do
(and I guess I'll start again, now!):  Take firm tofu and slice it into slabs
1/2 inch deep.  Place on paper towels 10-12 deep.  Place another 10-12 paper
towels on top, and then put 3 or 4 books on top of the paper towels to press.
Wait about an hour or more.  It should be the consistency of cheese.

I would do this, cut the tofu into cubes, and then dip in Dijon mustard for a
snack. Hmmm.. is Dijon mustard high in carbs?  :-)

Another way I used to prepare pressed tofu is in gado-gado; sauteed in butter
with onions, carrots, apples and nuts, and then topped with a slightly spicy
peanut sauce.  I guess now I should take out the apples and carrots.... anyone
suggest what else can go in?

Sheila

TEXTURE!!!!!! Reminds me of an uncooked egg white

IMO there's nothing you can do to make tofu pleasant to eat.  Life's too
short..........

Have you tried the silky tofu in a blender mixed with frozen berries real
cream and splenda... yummy just like a milkshake. I also don't know if tofu
is all it's cracked up to be. Women who are pear shaped like me have too
much estrogen as it is, so don't need the phytoestrogens! I like whey
protein mixes better
Jen

Mash up about 2 to 3  ounces of tofu and an avocado. Add mayo, fresh lemon,
pepper and salt to taste. It's a great dip or spread or salad addition. Hot
sauce can also add a kick.

Suggestion: chuck that muck out and have a nice steak and a salad instead

There is a Japanese dish where the tofu is dipped in (I guess) a little rice flour and deep
fried and then floated in some light miso soup with scallions.  The tofu is super hot inside
the harder rice shell but quite firm and makes a healthy soup.

Frenchy

<< I bought some extra firm tofu, soaked it in Bragg Aminos( like soy
sauce) and then laid it on a paper towel to dry a bit. I baked the
crap out of it to dry it out and dehydrate it. I have tried to fry it
in olive opil and garlic and it laid in the pan and flipped like a
fish out of water and was still soft and wet. ICK!! >><BR><BR>

Ya gotta press tofu to get the water out before doing all that stuff to it.  I
don't really like the super firm tofu, it is too rubbery.  And I've never had
luck with baked tofu.

I slice the tofu brick into 5 pieces, lay them between paper towels on a plate,
and put a few heavy bowls on top.  Leave it for about 15-20 minutes.

To fry tofu: heat a little sesame oil in a skillet, cut the pressed tofu into
1"cubes and throw into the oil.  I fry until the tofu has golden color on two
sides, then sprinkle liberally with soy sauce, maybe also add some hot pepper
flakes.  Cook over a moderate high temperature.  The soy sauce reduces down and
gets an intense flavor, coating the tofu and gives the tofu a dark color.  Cook
the tofu so it is crispy on the outside, smooth on the inside.  

Deborah Madison's cookbook, This Can't Be Tofu! is the best I've found for
good, basic tofu recipes.  (The name is a little goofy though.)  There are
several recipes I really like, crispy tofu with spicy sauce, some of the Asian
inspired dishes are good.

Tofu is an acquired taste, but much loved in Asia.

Just because you are low carbing doesn't mean you have to eat that
crap.

Have a steak instead or a nice lamb chop.

Freeze it till hard then thaw out again... it gets a lot firmer and
chewier :-) Pressing works too to drain water out, as others said.

I used to put mine, once frozen/thawed and cut into cubes, into a big
glass storage jar with Bragg's Aminos, crushed garlic and oil.
Marinate for a couple days in the fridge, shaking it up gently a
couple times a day. Great in stir frys, or in omelettes, salads, or
just eating it.

Speaking as a former vegetarian who ate lots of tofu,
Sarah Jahn

YUCK!