Comment by Anamon

My problem is that I just can't get it to take up any of the flavour. I can marinate it for days, and the marinade will still just be a superficial layer on top of a piece of tofu which, itself, always remains completely unfazed and tasteless.

It's not a problem for saucy dishes like a curry, but even experimenting with friends and borderline "molecular cuisine" techniques I have never once managed to flavour tofu itself :(