The most important part is the prep. Simmering is veryveryvery salty water for 5 minutes or so will season it and get rid of the gross tofu water. Pressing it is also good, I have an actual tofu press. I usually do oil, cornstarch, seasoning salt (I use the TJs umami salt), and pepper. Then I toss it in whatever sauce I've made for the meal, or I just eat it as is. It gets nice and crispy, plus the saltwater seasons the inside improving the actual tofu flavor.