My husband, who until fairly recently would not have considered tofu to be an edible substance, wants to try cooking with firm tofu. This came about because of a meal we had at Pei Wei, the P.F. Chang fast food outlet. Our meals were generally less than tasty, except that my noodle dish and his stirfry contained firm tofu, which turned out to be the best part of each preparation. He subsequently read that firm tofu will take on the flavor of anything in which it is marinated. Has anyone had success with this?