Tofu

I buy extra firm tofu and slice it into 1cm thick strips, then I lay the strips between two kitchen towels, put my cutting board on top, and stack 10 lbs or so of weight on it. A pack of water bottles or some books, a kitchen mixer, whatever you have. Then I leave it alone for like two hours.
This is really important for getting perfect tofu. You want as much of the moisture out as possible.

When all the water is squished out, I cut it into 1" cubes, dust on my seasonings (salt, garlic, anise, ginger, and coriander is my go-to, but anything works) and throw it all into a hot pan with a tablespoon of olive oil. Let it crisp and brown up and transfer to a paper towel.

I love tofu and now have turned my husband and 19 yr old son onto it. I buy extra firm and blot off the liquid, but don't worry too much about pressing it.

A fast prep is to slice extra firm tofu into small cubes (for a salad). I toss the cubed, raw tofu with a drizzle of soy sauce, sesame oil and sriracha. I leave it in the fridge as is and take out as much as needed for a lunch salad. Tossed with lettuces or cabbage plus whatever else I have in the fridge (such as leftover roasted veggies), it makes a really nice meal without cooking. You can use that same tofu in a stir fry, in which case it's nice to dust it with a bit of cornstarch to give it a bit of crunch, but it's not necessary.