This is some useful tofu:  scoop it over a salad, toss with veggies for a stir-fry (shown below with brown rice and peas), or serve alone as a side dish. 

It tastes like something from a particularly awesome and fresh Chinese restaurant.  Adapted from the 1987 version of New Recipes from the Moosewood Restaurant by the Moosewood Collective. 

Prep Time:  10 Minutes
Cooking Time:  10 Minutes
Yield:  5-6 Servings
Ingredients:
2 Tubs of Tofu, drained, wrapped in clean kitchen towels and pressed with a heavy object for 10 minutes
1 Tbsp Grated Ginger Root
3 Tbsp Mirin, Sake or Dry Sherry
¼ Cup Tamari
¼ Cup Water
1 Tbsp Apple Cider Vinegar
Pinch of Cayenne Pepper
2 Scallions, thinly sliced white and light greens parts
 
Cube tofu into 1-inch chunks once pressed and drop into boiling water for about 2 minutes.  Strain and set aside.  Mix all remaining ingredients in a bowl and toss with tofu.  Refrigerate for at least 20 minutes or up to 24 hours.  Serve.