[Gregatron]

Tofu: I used to dice it up and saute for bbq sandwiches. Then I found tvp worked much better. I don't cook a lot with tofu anymore, but I have a friend who I have not seen for a while that made a GREAT chocolate peanutbutter pie using tofu as the main filler. She used the extra firm. I need to look her up to get that recipe.

I like the way my local Chinese take out deep fries their tofu for General Tsao's bean curd. Had it last night in fact. Maybe you could try deep frying.

One trick with tofu (firm and extra firm) is to freeze it first. This makes it a spongey consistency. Then it marinates better (which I find a MUST, as it's inherently flavorless). It makes it chewier and more meat like I find.