We made Sweet and Sour Purple Cabbage with Baked Marinated Tofu last night for dinner (a variation of this: http://www.nytimes.com/2013/01/03/health/rice-bowl-with-sweet-and-sour-purple-cabbage-recipes-for-health.html?ref=health) in order to try out my new tofu press. Unfortunately, the tofu came out soft and floppy rather than firm and crispy, as I usually like it--and as it usually comes out when browned with oil in a skillet.
Does anyone have any advice on baking tofu? One of the problems might be that we used firm tofu instead of extra-firm, but I'm not sure that's the whole problem. What's your recipe for success?