Sheesh, could this have turned out any worse? I don't think so!!

----"Broiled Tofu

Ingredients:

* 1/2 lb Tofu cut into 1/4 to 1/2" cubes
* 3 Tbsp Olive Oil
* 3 Tbsp Soy Sauce

Directions:

This is so good that even known tofu haters liked it. It is so easy that even lazy cooks love it. It goes well with just about anything. Enjoy.

Place the tofu in a broiling pan with oil and soy sauce and mix it up so that the tofu is well covered. Broil the tofu until brown, or even crispy (5 to 15 minutes), turning it every few minutes."----

I used extra-firm tofu and marinated it for a few minutes in soy, oil, garlic, ginger and cayenne... Why did it turn out so tasteless? It's fairly firm/crispy, but utterly bland.

Just the idea that I had to eat "boiled tofu" would turn me off, ick.
I am not a tofu person, I would go hungry first. And that is saying a lot!

There's a difference between brands of tofu, and their relative ability to absorb flavours.

In my experience, tofu that is set with nigari (magnesium chloride, derived from natural sea salt) tends to NOT absorb flavours very well .. in fact, I'm convinced that it repels any marinade It has a chewier texture than tofu set with calcium sulfate (note - not the same thing as "sulfites").

Tofu set with calcium sulfate is a bit crumblier .. has a slightly porous texture that permits marinades and flavours to "soak in" better.


my 2¢

Doreen

A few minutes might not be enough to cut it. Try longer marinades. I have known people who swear by this method of prep:
Freeze the Tofu, then completely thaw. Wrap in paper towels, put in a bowl and put something heavy on top of the tofu brick. Wait overnight, then marinate for a few hours.
This is not "quick and easy", though.

What you could do is simmer the tofu in soy sauce before broiling it if you want to fiddle around with the recipe.

The method mistertut describes gives tofu an odd, spongy texture. It may be worth experimenting with but not when you want it for dinner. You end up hungry!

Here's one of my favourite tofu recipes. Very good for breakfast!

Korean Style Tofu
Makes 6 pieces, which should serve 2-3

Tofu

1 lb. block medium firm tofu
2 eggs
1/4 tsp. salt

Sauce

2 Tbsp. soy sauce
1 1/2 tsp. sesame oil
1 1/2 tsp. dried ground chilies, or more or less to taste
2 Tbsp. thinly sliced green onion
1 1/2 tsp. toasted sesame seeds

Slice the tofu into six pieces and lay out on paper towels to drain while you prepare the rest of the ingredients.

Beat the eggs with the salt and set aside. Combine the sauce ingredients.

Heat 1 Tbsp. of vegetable oil in a large frying pan over medium heat. Dip the tofu slices into the egg and place in the pan without overcrowding. Pour the remaining egg mixture over the tofu. Fry until golden brown on one side. Flip over and cook until golden brown on the other side. Transfer to a plate and drizzle with the sauce.

Carbohydrates per Piece : 3.1