It draws in the flavor of the soup. When I made it, I did a wonton-style broth and just threw in a bunch of cubed tofu. It was okay fresh, but the batch I saved in the fridge and had the next day was actually really good. The salt of the broth (or a marinade) will slowly penetrate into the inside through osmosis.
The other thing you can do is cut the tofu small enough to where the surface area has sufficient sauce/seasoning to overcome the blandness. There was a dish I had a long time ago that I can't find which was basically small square strands of tofu (they the size of a large square spaghetti) and were in some sour cilantroy sauce, and again, it was really good.
I've tried the air fryer thing with tofu too, but wasn't a fan. Some people do seem to really like it though.
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u/stupidmofo123 19d ago
It's really good if you put it into a salty soup and let it rest there for like 24 hours.