Cooking & Baking

First off, I've found that putting it in the marinade, then freezing it, also helps, it seems to help firm up the tofu a bit as well. I've also pressed a lot of the water out, and then baked them to remove some more of the water, then sauteed that (after marinating) in olive oil. Turns out pretty well, I usually cut it into strips or cubes and eat them that way, the bigger the piece, I've found the less satisfying the texture is.