Tofu

I began eating tofu when I started getting "Vegetarian Times." Vegetarian food uses a lot of tofu and so it was inevitable. I don't mind soy taste (aka soy milk) but tofu was always just blah. Until I read that the key to tofu is draining it properly. 

For every tofu recipe (except maybe a smoothie):

Drain liquid from tofu package (if any). Wrap the tofu block in several paper towels or a clean dish clothe. Put something heavy over it (like a cast iron lid) and let it drain for at least 10 min, 30 would be better. 

 That step, along with plenty of seasoning, will make tofu a good ally in cooking. 

Another interesting thing to do to tofu is to freeze it (in package). When you defrost it, it has a spongy texture and absorbs liquid well. A little odd, but fun?