SP_STEPF has great tofu advice.
I like to prepare it one of a couple ways, usually marinated a little bit first (soy sauce and vinegar with some spices, usually ... whatever you like):
 about 1/6" to 1/4" thick, either squares, rectangles, or triangles, in a skillet with just a coating of oil, sauted / pan-fried until golden on each side.
 cut as above, dried, and dredged very lightly in a coating of flour, baking powder, cornmeal, and spices (paprika, cumin, salt, pepper ...), shaken off, sprayed with a little PAM or similar, and baked in the oven @350F until crunchy golden brown on each side, about 45 minutes total.
For more of a 'meaty' texture drain your tofu and wrap in plastic wrap, and freeze it for a while. Thaw and drain. The result is chewier. I always use 'extra firm'.
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