Bon Appétit (June 2011)

Tofu.
If you're trying to de-emphasize meat in your diet, as we've tried to do this year, sooner or later you're going to find yourself eating tofu. We've actually been experimenting this spring with cooking lots of the stuff.
But here's the thing: It's usually pretty bland.
"Yeah, yeah," you're saying. "Of course it's bland. Like potatoes or rice, tofu is an empty canvas, a culinary blank slate ready to take on whatever flavors you throw at it."
That's true, we guess. But we haven't had too much luck getting tofu to taste like much of anything. Like, say you're eating a yummy veggie tofu stir-fry. The vegetables are full of great flavors, but when you bite into a piece of tofu, it's like, "Oh, now I am eating the tofu part of this stir fry." It's not bad. You're just aware of this little bite of blandness in an otherwise flavorful dish.
Its lack of presence is just so ... present.
Anyway, forget all that. Because this Spicy Sriracha-Grilled Tofu is the hottest, spiciest thing we've eaten in ages.