My impromptu tofu marinade:

[eyesroll]

It was "cook from what we had" night last night -- no planning.

Dust drained and pressed tofu w/cornstarch.

In a bowl with a lid, mix soy sauce, sambal, rice vinegar (oops -- we're out -- sub apple cider vinegar and hope for the best), sesame oil, brown sugar, garlic, ginger. Add tofu, close lid, flop it around a few times.

Heat some canola oil in a wok, and add the tofu AND marinade. The tofu will almost braise rather than fry until the non-oil liquid has evaporated, but then frying takes over again.

Stir-fry with eggplant, mushrooms, green beans and spinach (aka what was left over from my veggie lasagna). Toss with mung-bean threads (in that case, add more soy sauce, sesame oil, brown sugar, sambal to taste) or serve over rice noodles or rice.

[Lorax]

1. That's my typical marinade.

It always works out well. I also like to slice the tofu into about six slices and bake it in the oven until it dries out a bit. Very yummy cold in a sandwich on rye bread.