For soft tofu (or lazy people) you can skip pressing by blanching the tofu in boiling salted water for 2 minutes before cooking. Just drain and cover with a tea towel while doing the rest of your prep and then use as normal. The blanch will season the tofu and get rid of the grassy taste.

To aid takeup of flavour you can also freeze it still in the packet. The expanding ice will create holes inside the tofu for sauce to penetrate.

Note: Neither of these work with vacuum-packed Tofu as it is too dense.

Other uses:

Tofu works well as a chicken substitute in salads.

Potato starch gives a crispier crust for fried tofu.

Silken Tofu can be blended into desserts or sauces for a creamy texture.

Favourite recipes:

1. Dubu-jorim

2. Chili Tofu (vegan version of Indo-Chinese Chili Paneer)

3. Mapo Tofu

4. Salt & Pepper Tofu

5. Smoked Tofu facon (goes with so much)