How to make tofu interesting

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Hi, I've only ever had tofu a few times when eating out and it's been a let down. Any nice suggestions please? And which brands would you recommend please..thank you.

If you want easy get pre marinaded or the crispy stuff.
Otherwise I get extra firm, press the water out (I have a tofu press as I cook tofu multiple times a week, otherwise put the tofu on a plate, put another plate on top and then some pots and pans on that and leave it for an hour).
Then you can play. Cut it in the sizes you want and marinade it, my go to is a simple oil, soy sauce & maple syrup mixed together. But experiment. The tofu needs to be submerged in it for at least an 30mins.
Cooking wise - dip in cornflour if you want crispy (I don't normally bother).
You can bake/grill/stir fry what ever you want.

Use flavours you like for the marinade, as tofu on its own doesn't taste like a lot (unless you get it pre done).

I like it marinated, similar to negomi above. I use this one for a block of tofu. To press mine I wrap in a clean kitchen towel, put it on a chopping board then put a heavy-ish cook book on top of that. I leave it for an hour or more if I have time. I have also heard that freezing it has the same effect.

Then for the marinade:

4 tbsp soy sauce
1 tbsp mirin
2 tbsp rice wine or white wine or cider vinegar (depending on what I have)
1 tbsp sesame oil
grated ginger and garlic

After the tofu is pressed I cut it into whatever chunks I want then let it soak up the marinade for at least two hours. then drain well and I fry it in a little oil until crispy on the outside. If you dust it in cornflour first that helps the crispiness.

I've also tried, and loved, it this way
www.bosh.tv/recipes/crispy-chilli-tofu

And similar to this way
www.thelastfoodblog.com/baked-miso-glazed-tofu-with-stir-fried-veggies-noodles/ (substitute honey if you're vegan)

And a few people on the 'what I ate today for vegans' thread have tried and loved this recipe
ottolenghi.co.uk/recipes/black-pepper-tofu-a
(halving the black pepper)

I only eat firm smoked tofu and then put it in a spicy curry sauce or green curry with coconut milk made by me.
I really only like tofu for the texture, the flavour is in the sauce.

I buy the Tofoo range, they have a recipes page on their website. I love their rendang and goulash recipes.

The smoked one by tofoo is so good. I could eat a while block before I've even cooked it. Not sure if you're meant to press this one but I've never bothered and it's fine. Don't bother with the silken stuff it's awful.

I like it in a peanut style stir fry. 'Easy cheesy vegetarian' has a lot of great recipes too. I'm not even veggie but I'm passionate about tofu!

I mainly use it to give texture or protein. For example, in this creamy mushroom pasta www.bbc.co.uk/food/recipes/creamy_mushroom_pasta_41818

There are loads of good recipes for tofu burgers. My favourites are:
Black bean and sesame www.waitrose.com/home/recipes/recipe_directory/b/black-sesame-tofuburgerswithavocadosriracha.html
Spicy carrot www.bhf.org.uk/informationsupport/support/healthy-living/healthy-eating/recipe-finder/spiced-tofu-and-carrot-burgers

Oh wow these looks so good esp the Bosh recipe and the mushroom pasta! I was planning a simple stirfry/salad but seems like you can do so much more. Thank you.

Have ordered the ingredients for both in my weekly shop ;)

Dp makes me a really amazing tofu Katsu curry. I'm not sure if the recipe he uses but he got it online so I expect if you google vegan katsi curry it would be the first one 🤣

I love tofu scramble at the mo, can't get enough of it!
I usually buy Tofoo.
Press of all water, either with a tofu press or books and kitchen paper lol and break up into chunks.
Add to heated pan with tiny bit of oil, and stir with turmeric for yellow colour, bit of black salt (kala numak) - the black salt is what gives it the eggy flavour.
Just put a TINY bit in though, less than a quarter of a teaspoon as it's really strong.
I add chopped red pepper and spring onions too, stir for about 5 mins and scoff

Tofoo extra firm. Press it, cube it, toss it in cornflour mixed with Chinese salt and pepper seasoning, bake it on an oiled tray for 30 minutes. Pop on top of veggies and noodles, drizzle with hoisin. I could eat this every day.