What is the best way of cooking tofu?

Well, here's a suggestion..

Broiled Blackened Tofu

Spice Blend:

2½ teaspoon sweet smoked paprika

2 teaspoons ground cumin

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon sugar

¼ teaspoon salt

¼ teaspoon cayenne

Several pinches of freshly ground black pepper

3 cloves garlic, minced

Everything Else:

1 block tofu (about 14 ounces, pressed if you prefer), sliced into eights

2 teaspoons olive oil

1 teaspoon soy sauce (use wheat-free tamari to keep it gluten-free, if necessary)

Tip: You can press tofu beforehand if you prefer a firmer bite. If you're pressed for time (no pun intended!), then don't worry about I; the tofu will be a bit more tender and juicy, which ain't exactly a bad thing.

On a dinner plate, mix together the spice blend and set aside.

Adjust the broiler (if necessary) so that the baking sheet will be around 6 inches away from heat. Preheat the oven to broil. Spray a baking sheet with nonstick cooking spray. Poke each slice of tofu with a fork three or four times, to let the flavors seep in.

Drizzle the olive oil and soy sauce on the far side of the baking sheet, in a puddle. You'll be laying the tofu onto the sheet, so just make the "puddle" area off to one side. Dip each slice lightly into the sauce mixture, enough to lightly coat each side. Then dredge in the spice mixture, pressing firmly to make sure the spices will stick. Place the tofu on the baking sheet in a single layer. Spray the tops with a little cooking spray.

Place the tofu in the broiler and broil for about 12 minutes, flipping about halfway through. Keep a close eye on itl broilers vary from oven to oven and you don't want your tofu to burn! The tofu is done when it looks dark and black in some spots. Thus the blackened! You can slice each piece into lengthwise strips, if you like. That makes for a nice presentation with the blackened crust and stark white interior. Serve ASAP.

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And here are a few more suggestions..

Porcini Crusted Tofu with Shallot Gravy

http://www.theppk.com/2012/01/porcini-crusted-tofu...

Cast Iron Stir-Fry with Avocado, Basil & Peanuts

http://www.theppk.com/2011/03/cast-iron-stir-fry-w...

Orange Ginger Baked Tofu

http://www.theppk.com/2010/04/orange-ginger-baked-...

Ceylon Style Tofu Curry

http://www.theppk.com/2008/10/ceylon-style-tofu-cu...

Maple Pecan Pie

http://www.theppk.com/2011/08/maple-pecan-pie/

Happy cooking!

All you need to know about tofu in the link below.

I think you were trying to use silken tofu. And try a lighter vegetable oil - olive oil has its place but it's not much of a frying oil.

Maybe you need to use a different oil and you should stir fry it with eggs and tomatoes. At least that's how I like my tofu. It tastes better that way.

Thoroughly drain the liquid. Make sure to get the oil in the pan at a hot temperature before throwing 'em in. Get the "firm" tofu.

I don't know what you did wrong try a different brand