Baked tofu in (homemade) teriyaki sauce is also a big winner IME.

Economical to buy the regular Asian supermarket firm tofu, because even the super-OTT expensive stuff with posh names is sloppy unless prepped before cooking. Makes sense to prepare/freeze bigger portions if you have the freezer space.

I found this method to achieve the more ‘chicken-textured’ tofu. Freezing being part of the method.