Cooking With Tofu

I like to marinate the xtra firm version in tamari, ginger and scallions. Then we use it for stir fry or bake it for a snack. source

It's kind of bland, but it absorbs flavor very well. It depends on how you prepare it, whether it will be gross or not. I think the tastiest tofu I've ever had was Nasoya's chocolate silken tofu. My family was willing to try it in place of regular pudding, and we all agreed in was pretty darn good. source

My favorite thing on Good Eats lately was his method for flattening out meat for carpaccio--wrap meat in plastic, put a pie pan on top and drop a marble mortar on top and keep pressing. I have been beating the hell out of chicken breasts for picatta with a bottle of olive oil! source

If I make say, marinaded and baked tofu pieces can I freeze individual portions to use in pasta, on salads, etc? Would that work or would the tofu get all rubbery or something? source

Tofu is soybean curd, while Tempeh is a fermented soybean curd. Tempeh is much healthier for you and a better meat analogue. source