This is not as much a specific recipe and as a tofu how-to to get you started. I'll post specific recipies separate.

Tofu is soy beans that have been processed kind of like a cheese. The tofu flavor is very subtile and often described as bland. The tofu texture can very greatly from extra soft (silken) that is about the consitancy of a dip to extra firm that can be sliced and cooked on the grill. Most western people, like me, use tofu mainly in stir-fry dishes. I've found extra firm to work the best for that. Tofu can be seasoned with anything and you can "marinate" it sort of. Don't use marinates meant for tenderizing meat. Tofu is tender. Just soak it in something you want it to taste like. In stir-fry I often just toss it in plain and let the sauce do the job.

If you can't find the extra firm you need, get the firmest tofu you can except extra soft or silken tofu. The silken tofu is not quite the same and can't be firmed up. The other soft to firm tofu can be firmed by boiling it. Get a large pot (maybe 3-4 quarts for 1 block) and boil some water. It will be faster if you cut the tofu up. If you can't safely cut the tofu because you think it's too soft and will fall appart, try to cut it into just a few large chunks. Let the tofu boil and check it every 2-5 minutes for firmness. Take it out when you think it's right. A interesting experiment is just to put one small piece in the boiling water just to see how firm it can get. I've overcooked tofu to a tough leathery rubbery consistancy. So don't let anyone tell you tofu is too soft.

Leftover tofu should be stored under water. I don't mean floating in water in a bowl. Put it in a tupper-ware like container and fill it to overflowing and then squash the lid down on it, or you can put it in a zip lock with a little water and then queeze the air out. Put it in the refrigerator. It's made of beans and will last about as long as any other bean product in your fridge.

Ok, enough. Go check out the actual recipes.