How to cook tofu without the weird texture?

I know that tofu will take on the flavor of whatever you season it with, I just cannot get over the texture.



Is there a way to cook tofu that doesn't make it look like milky jello or have that weird texture?



the only time I've ever been able to eat it was when I accidently ate some, because I thought it was sweet and sour chicken.How to cook tofu without the weird texture?
Press extra firm tofu (the kind sitting in water in refrigerated section). Wrap in medium-large towel and put several heavy books on top for at least 30 minutes. Cut into thin, rectangular pieces and seal in container with plenty of soy sauce, agave or honey, minced garlic and ginger. Let marinade for at least 30 minutes or longer, shaking to coat evenly when you remember. Place tofu on lightly greased cookie sheet and bake at 400 until golden brown turning once (about 15-20 minutes). This is healthier than frying tofu, it turns out a little crispy, and can go in sandwiches, salads, stir fry, plain with dipping sauce, plain without dipping sauce, etc.How to cook tofu without the weird texture?
get extra firm tofu and drain it. then chop it into rectangles about your pinkies length in length and thickness, but about as wide as two fingers. then throw the slices in a bag with some soy sauce and minced garlic and whatever else you think would taste good. finally cover the pieces in bread crums and seer them on both sides. i loved it.
Process 2 boxes of drained tofu in food processor, in a bowl mix 1 pound of already ground chicken,add 1 tbsp of salt and 1/2 teaspoon of pepper, 1/2 teaspoon of sesame oil. Spread the mixture in a greased baking pan about 1 inch height. Sprinkle sliced sauteed mushrooms, spinach on top, pat it down evenly. Bake in 375 oven for 20 minutes. Slice in bite sizes and serve.