Joy-  there really are very few ways to make tofu taste REALLY good, but I am one of those freaks who happens to like it a lot.  Also, whenever I am dieting, it has been an indispensable source of protein and generally healthful goodness.  I love it in stir fries, as a snack and for salads.  The way I make it is super easy:  I prefer Nigiri extra firm tofu (in the produce section), which I cut into 1\2 inch thick strips then marinate the strips in my favorite marinade. . . which is low-sodium soy sauce,  a little dijon mustard, splash of sesame oil, sprinkling of sesame seeds, lots of pressed garlic, grated ginger and a pinch of brown sugar.  Leave out the brown sugar if you don’t like a sweeter ‘teriyaki’ flavor.  I always just wing it on the amounts of everything- it should look like a soy-sauced based brown soup.  Then I bake it on a shallow baking dish until the liquid cooks away.  If you cook it for 15 minutes or so on 400, it will make firm, teriyaki-ish strips of tofu- perfect if you need a low calorie protein hit and delicious on any salad with an asian-style vinaigrette.  The seaweed is another thing that I just happen to love- it’s even less appealing to everybody than tofu, but I think it has a fascinatingly yummy taste and tecture.  I love the dried, teriyaki strips of seaweed or the shredded kind, also teriyaki.  It’s very good in salads (especially with the tofu!) and as something to snack on, which has virtually no calories.  You can get it at any asian grocery, it’s called nori.hope you have a wonderful weekend.