I love tofu.
I know, that sounds weird, but to me, tofu is like the egg. It is versatile, can be used in a variety of recipes, and can take on any flavor. In my opinion, the best tofu is the deep-fried stuff that comes with Pad Thai. Since I am not a pro deep-fryer and try to cook healthier, I tend to stick with broiled tofu.
Start by slicing extra-firm tofu into slices or cubes. The smaller they are, the quicker they will cook and more thoroughly they will be cooked. Place on a rimmed baking sheet lined with aluminum foil.
Mix a sauce. This can be as simple as sesame oil and soy sauce or something more complicated. For this recipe I used: 5 tablespoons rice vinegar, 2 tablespoons peanut oil, 2 teaspoons soy sauce, and 1 teaspoon hoisin sauce.
Using a spoon, cover each piece of tofu in sauce. Pour remaining sauce in pan.
Broil on low, on top shelf, for 10-12 minutes. Watch carefully, as tofu will burn quickly, depending on the heat of your oven. You may turn once, halfway through, if desired.
Add to your favorite stir-fry.
Even my bandit baby will eat this tofu!