For whatever reason, it took me a long time to get tofu "right." Mike even told me that he hated what I was making, for a long time. Here's what even non-tofu eaters will eat.
14oz block extra-firm tofu
1/4 cup soy sauce
1 tsp or more sriracha or chile and garlic sauce
1/4 cup dry sherry
1 tsp fresh ginger
2-3 cloves of garlic, minced
1 tbsp brown sugar
Slice the tofu width-wise into three pieces, so that you have three pieces in the original shape of the tofu block. Place a 4 fold thick layer of paper towels on the counter, lay the tofu in a single layer on top, and place another 4-fold thick layer of paper towels on top. On top of that, place a baking dish containing a weight, and let drain for an hour or more. If desired, you can replace the wet paper towels with dry ones and let drain longer.
Mix the remaining ingredients. In a baking dish, add the tofu and pour marinade over. Refrigerate one hour or overnight, turning halfway through.
Heat oven to 250 F. Place tofu in a single layer on a baking dish, and cook for 2 and a half hours or more. If you have any marinade remaining, you can baste the tofu with this. Turn the tofu over halfway through. At the 2 hour mark, turn the oven down to 200 F.
Serve immediately or refrigerate for later use. I like to make large batches of this since it's relatively time consuming, and freeze or refrigerate for later meals.