For saucy dishes, slice and freeze the tofu. Before using, defrost and lightly press again for a strong, spongy texture.
For soups and simmered dishes, cut the tofu and blanch in hot water Drain in a colander and then add to the pot.
For pan-frying, lay slices on a kitchen or paper towel for 15 minutes. Blot before using.
For deep frying, soak cut pieces in hot salted water for 15 minutes to draw moisture away from the outer layer. Drain on kitchen or paper towels before frying.