As a long-time vegetarian cook, this is mystery I've been baffled by for ages. In stir-fries and thai curries, my tofu never turns out like the flavor-absorbing, tender cubes I have at restaurants. My tofu always ends up tasting like, well... tofu. I've tried marinades, which can mask the flavor, but often add too much. I've tried elaborate washing and drying rituals. Nothing I would call a success.
Any tips? I just want to make a nice green curry with tofu that tastes like its surroundings, not like the cloudy tofu water it came packed in!