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Drain the tofu and remove it intact from its container. Wrap in four paper towels and place on a plate in the sink. Set a second plate on top of the block, then weight it with a small can of vegetables or beans for 10 minutes.

Meanwhile, whisk the garlic, vinegar, capers, mustard, rosemary, salt, and pepper in a large bowl. Whisk in the olive oil in a slow stream.

Remove the weight and the plate over the tofu, carefully unwrap the block, and discard any water on the plate. Cut the tofu into ½-inch cubes. Place them in the dressing and stir well. Cover and refrigerate for at least 2 hours or up to 24 hours.

Combine the artichoke hearts, roasted peppers, hearts of palm, fennel, cherry tomatoes, and parsley in a large serving bowl. Pour in the tofu and all the dressing; toss gently. Sprinkle some peperoncini and stuffed olives over the platter before serving.

Sweet-and-Spicy Tofu Steak

By pressing some of the liquid out of firm tofu, its texture becomes much meatier. Makes 4 servings

Two 14-ounce blocks extra-firm tofu

¼ cup soy sauce

¼ cup oyster sauce

3 tablespoons packed dark brown sugar

2 tablespoons lime juice

2 tablespoons fish sauce

2 teaspoons Asian red chili sauce

Canola oil for oiling the grill grate or a grill pan

Slice each tofu block “horizontally” into 2 thin rectangles. Place the halves on a cutting board lined with paper towels; lay paper towels over the top of the tofu as well. Top with a second cutting board. Weight the top with a few apples, a 12-ounce can, or a small container filled with water. Set on a towel (to catch drips) in the refrigerator for 1½ hours.

Place the compressed tofu blocks in a shallow baking dish. Whisk the soy sauce, oyster sauce, brown sugar, lime juice, fish sauce, and chili sauce in a small bowl. Pour over the tofu, turn, and marinate for 10 minutes. Turn and marinate for 10 more minutes.

Lightly oil the grill grate; prepare a gas grill for high-heat cooking or build a high-heat, well-ashed coal bed in a charcoal grill. Alternatively, lightly oil a grill pan and heat it over medium-high heat.

Grill the tofu steaks for 2 minutes per side, turning once, until marked, lightly browned, and hot. (Turn them with a wide metal spatula to keep from tearing them.) Serve immediately.

Variations: Add any of the following to the marinade: 2 tablespoons chopped scallion, 2 tablespoons minced peeled fresh ginger, 1 teaspoon ground cinnamon, or 1 teaspoon freshly ground black pepper.

Stuffed Tofu

Make these tofu pockets ahead, storing them, covered, in the refrigerator for up to 2 days; then steam them when you’re ready. Each of the three fillings is paired with a sauce. Makes 4 servings

Two 14-ounce blocks extra-firm tofu

One of the three filling and sauce combinations that follow

Cut the tofu blocks “horizontally” into 2 thin rectangles, then cut each of these in half the short way. Make a pocket in each block by taking a small paring knife and inserting its tip, parallel to your work surface, into the center of one cut side. Slice gently forward, then take the knife out and slice the other way; repeat several times, thereby increasing the size of the pocket without slicing through any side of the block.

Stuff an eighth (about 2 tablespoons) of the prepared filling into each pocket, using a small flatware spoon. Once all the pockets are stuffed, cover the tofu and refrigerate for at least 1 hour or up to 2 days.

Depending on the kind of vegetable steamer you have, fill it with the stuffed tofu blocks and set it over or in a saucepan with about an inch of water in the bottom. Bring to a boil over high heat; then cover, reduce the heat to low, and steam for 10 minutes. Serve the pockets by napping the prepared vinaigrette, sauce, or salsa over them on the plate.

Three Stuffings and Sauces for Stuffed Tofu

1. Shiitake Stuffing and Lemon Tahini Vinaigrette

For the stuffing, process 8 ounces shiitake mushroom caps, 1 quartered medium shallot, ½ cup walnut pieces, 2 teaspoons Dijon mustard, 2 teaspoons stemmed thyme (or 1