I prepare my tofu by cutting it into strips about 5-10mm thick and frying it in a tiny bit of olive oil on a medium heat - until it becomes crisp and golden on the outside (you need a firm type of tofu for this, the soft stuff just falls apart).
As soon as I take it out of the pan, I cover it in a good soya sauce - the hot tofu soaks up the sauce and ends up with a really nice salty taste. Add some chilie sauce and it makes a great meal served with rice.
the jury seems to be out in terms of it's impact on test production.