In reply to contrariousjim:
Cubes dipped in cornflour and deep fried. The cornflour absorbs some moisture from the tofu and forms a sort of batter, which crisps up nicely. Sort of kills the health angle, though.
Smoked tofu is good if you can find it.
I don't know that it really works as a straight meat substitute, though - it doesn't work with other ingredients in the same way as (eg) chicken, so if you just bung it in a stir-fry then it ends up feeling like a bit of a space filler. On the other hand, there are really good recipes that use tofu as a thing in itself - eg this one from Madhur Jaffrey's Eastern Vegetarian Cooking (classic ahoy):
1 fairly mild fresh chilli
1/2 sweet red pepper
1/4 tsp salt
2 tbs vegetable oil
1 tsp cornflour
1/2 lb tofu, as firm and dry as you can get (I use the Cauldron stuff)
1tbs dark soy
2 floz water
4tbs finely chopped fresh coriander
Mix the cornflour, soy and water in a glass
Slice the peppers into short fine shreds
dice the tofu
Heat the oil in a pan. Stir fry the peppers and salt for about 30 seconds, then chuck in the tofu. Turn the heat down and push the tofu around til it's hot. Add the soy / cornflour mix and stir until it thickens. Add the coriander, stir a couple more times and serve with rice / noodles and a stir-fried vegetable.
