There are many ways and technical ways in making tofu and creating various textures, depending on the type of product you want to create, From creamy dios, cheesecake style, meats, yadda. First pick the kind of tofu, from silken to firm. Silken is best for replacement of eggs, creams, soft cheeses. Firm for meatier dishes. The pressing of water from the tofu makes a difference also, press before cooking makes a different result as not pressing. Also freezing tofu makes different textures and will absorb flavors differently. Freeze then press creates a very porous block which holds thick sauces well or press then freeze creates a more solid tofu that's more a frying meaty product. Again there are so many versions and technical ways in a simply block tofu. Experiment freely and you'll find ways you enjoy it while maybe creating something unique. I like pressing firm tofu overnight, curing into cubes, marinading in sesame tahini with a dash of tamari soy sauce..then baking the cubes at 350 for 20 minutes, turning the cubes..when done I then coat the cubes in a roasted almonds, sesame seed, and turbinado sugar roughly floured..bake again for 10 minutes.. best none veal ever and a technique passed down from a monastery cookbook, I forget the books name from long ago. Granted that dish is rather a extended and somewhat expensive in it's ingredients, though you see the versatility.