Made these this weekend and thought of this thread... a recipe I came up with some time ago.
The basic recipe: 200 grams of firm tofu, drained and dried on kitchen towel. Crumble it in large bowl with a fork. Add a heaping tablespoon of thick greek yoghurt, 2 heaping tablespoons of flour (I use whole wheat), 1 egg, salt and pepper.
Now have fun with the flavorings. I made them with orange zest and chopped spring onions this time, but have also added grated cheese, chopped sun dried tomatoes, various herbs and spices, pine nuts, well you get the idea. They're very nice served with something saucy, or a soup or stew. If served on their own, serve with a salsa, or maybe some spicy mayo, or yoghurt sauce.
Don't leave out the yoghurt, I made many versions of this before I found the recipe that worked. Without the yoghurt the batter is too dry and crumbly.
this is pretty nice:
Tofu with curry butter and grilled endive
for the butter, put
25 grams butter
1 tbsp olive oil
1 heaping teaspoon mild currypowder
pinch chili flakes
1 crushed garlic clove
pinch of salt
in a small saucepan and heat until butter starts to foam. Add
1 tbsp of lemon juice
1 teaspoon sugar
and mix this in,
leave on very low heat for a couple of minutes. Then turn off heat.
Cut 2 belgian endives in quarters, brush with oil and grill then until nicely charred. Season.
Cut 300 gram of firm tofu in small cubes and dry these well between kitchen towels. Season. Heat some oil in a frying pan and fry the tofu over high heat until golden brown. Add
a handful of almonds and fry these for another minute.
Put the endive wedges on 2 plates, spoon the tofu on top, and drizzle the curried butter over it (if necessary, reheat it briefly). Garnish with something green like basil or cilantro.
Cube silken tofu into 1/2" cubes
Make a marinade of soy sauce, minced ginger, chopped garlic, rice wine vinegar, chili flakes, salt, white pepper and sugar to taste.
Stack the silken tofu in pyramid shape, then drizzle the marinade over the tofu, garnish with nice drizzle of toasted sesame oil, white sesame seeds and diced scallions.
What I love about the recipe I linked is that it is not part of a stir-fry, but that it is elegant and INCREDIBLY flavorful, and can be served atop quinoa or rice with very simple roasted veggies. It's perfect dinner party material and can make people rethink tofu. This is really the only tofu recipe I have that's like this, and I am dying for a few more options!
When I saw the title of this thread, I opened it planning to recommend this very recipe as dinner party-worthy! Ah, well.
With regard to the black-pepper tofu recipe magiesmom linked below, I'd recommend reading reviews on Chowhound (in Plenty COTM thread: http://chowhound.chow.com/topics/7819...) and elsewhere. To say they're mixed seems an understatement; more like love it or flat-out hate it. (I haven't tried it myself, however.)