Organtic Nasoya extra firm tofu?

Okay, so me and my mom were at the store yesterday, and when we were looking at produce, we saw tofu. Although we're both vegetarians, we've actually kind of failed at life and never tried it... and know nothing really about cooking it.



So last night, we opened the package (does anyone know why it needs to be packaged in liquid anyway?), cut it into strips, and put it in a ziplock bag with teriyaki marinade. So right now it's still in the fridge marinading. We just know that it takes on the flavor of whatever you cook it with, and my mom heard it was really good if you marinaded it and then cooked it with lots of spices and such.



But the problem is, we don't know how to cook it. It's extra firm, and it said on the package that it's great for grilling, stir-frying, and sauteing. We don't know how to grill and my step-dad refuses to touch any vegetarian food, so that option is out.



Which should we do-- stir-fry or saute? And, more importantly, how do we do it exactly? We have spice type things like Mrs. Dash garlic and herbs and garlic powder, and salt and pepper. The other things are like meat tenderizers for my step-dad.



So can someone tell us what to do with this stuff?



Thanks in advance (to the people who actually help)!Organtic Nasoya extra firm tofu?
Nasoya tofu is what we use, its awesome. First, though, you really should dry the tofu. Because it is packaged in liquid, it is really spongy if you don't. I slice it in half widthwise and wrap each half seperately in a hand towel. Then place it in the fridge for a few hours or overnight. Overnight is best, then place it in the marinade in the morning, cook it a few hours later or for dinner. That said, you can bake it, sautee it, stir-fry, pan-fry, whatever. I've actually heard some people throw it in the toaster oven. And yes, you need to discard the marinade first. Also, if you're going to stir-fry with veggies or anything else, make sure to sear the tofu first so it won't absorb the moisture.



Here is what we usually do... follow the drying and marinating, drain, then preheat a sautee pan with olive oil or nonstick spray. Slice the tofu into strips or cubes and cook on each side until they are all well seared. Then add veggies, sauce, whatever. Try rice noodles if you haven't yet. yummm!Organtic Nasoya extra firm tofu?
I am a former chef and a lacto-ovo vegetarian, and I concur with Leah C, drain amd tamp the liquid off the tofu, and then make your stir fry, I would recommend for your first attempt, make a veggie stir fry and thicken it with a cornstarch and soya sauce flavoured slurry, and take the tofu and saute it in a non stick pan until brown on all side, and place it on top of the stir fry, for your next venture, marinate it and then place it on bamboo skewers and grill it like a meat shisk kebab, even interlace some veggies on the skewers, I like to make a patty like item and cook it with portabello mushrooms and serve it burger style, if you want something that is firm or will stand up to any style cooking, then stick with the firm or extra firm, medium and silken are best for desserts, soups and in crumbles like feta cheese, I make mayonnaise with the silken style.