Tofu was a texture thing for me. Until I figured out what to do with it anyway. Here is my process for firm or extra firm tofu.
1) Drain all the water.
2) Wrap it in a towel and put it on a plate in the sink. Fill up your tea kettle with water. Put another plate on top of the tofu wrapped in a towel. Now put the kettle on top of that. Now you can walk away for about 30 minutes...do some laundry, read some articles on Spark, find a tofu recipe you want to try.
3) After the 30 minutes take down your tower, unwrap your tofu. It should be shorter and more dense.
4) Slice your block of tofu. I put the individual slices in freezer bags and freeze them. They are now there for whenever you want to use them.
This changes the texture a lot. It's a lot like the texture of chicken. When you are ready to use it take the pieces out of the freezer the morning before you want to use them. Let it defrost. Marinate in your favorite sauce. I like jerk sauce or salsa. Then I put it in my toaster oven for about 15 minutes or so and put it in a wrap, over brown rice, with some veggies etc. The sky is the limit.
A man who wants something will find a way; a man who doesn't will find an excuse.
- Stephen Dolley Jr.