I've been trying to sear tofu in my stainless skillet, but no matter what I do it seems to stick. The nice crust gets ripped off of my tofu pieces. I've played around with different amounts of oil, different starting temperature, different cooking time, etc. Is there anything I should focus on?
If it's not possible, I'm happy to give up and just use a cast-iron or crumble the tofu or whatever instead.
I bought a carbon steel wok and can pan fry tofu in there with no problem! I sprinkle a bit of salt on there to prevent sticking but I'm guessing most of the nonstick comes from the pan's seasoning.