The trick to really great tofu is pressing out all of the water before cooking and marinating. I used to stack a pan and a big can of tomatoes on my block of tofu, but it required constant supervision to make sure that the pan and can didn’t start sliding off the block of tofu and have the whole thing end up on the floor. Then someone told me about the Tofu Xpress. It’s a great contraption that allows you to put your tofu in the press in the morning, then store it in the refrigerator until you get home in the evening. The tofu will become a dense, firm block throughout the day and be fully ready for you to use.
I use the dry fry method to cook my tofu for most stir-fry type dishes. It comes out crispy and chewy, just like deep-fried but with no oil. Here are the instructions. How to Cook Tofu Like the Pros. The marinades are also very good.