Tofu is always being touted as a "flavour sponge" due to its texture. Yet, I have never been able to get it to actually absorb any flavour.
People talk about marinating it, searing it, invoking sacred incantations, yet nothing works (for me).
Is there a genuinely tried and tested method that works?
For what it's worth, I generally tend to use extra firm tofu, however I get pretty lazy with the drying process: I just quickly squeeze the little guy between some towels using my hands until it has lost a significant amount of water.