I finally did it!! I found a way to make tofu that tastes good AND is healthy. My experiences have ranged from frying the tofu and getting little, oil-filled clumps, to broiling the slices and still not being able to get it nice and crispy. I must have tried half a dozen recipes for cooking tofu, and finally I found one that works.
These turned out perfect, with a spongy interior and a nice, crisp outside:
To cook tofu this way, all you have to do is this:
Take a frim or extra-firm block of tofu and freeze it over night.
The day you want to use it, let the tofu thaw.
Once it is no longer frozen or thawed enough to cut, slice it to as thin or thick as you want.
Line the slices up between two clean towels, and press for about 30 minutes (I used old textbooks, anything with a little weight will work).
In the meantime, preheat a nonstick or, better, a well-seasoned cast iron skillet. DON’T use oil.
Take the slices and “fry” on medium-low heat, pressing each one to squeeze out the water and evaporate it.
Do this on each side until you get a slightly browned, crispy outside.
This seems like a lot of work, and I guess it isn’t a quick method of preparation, but it is such a good way to make it… especially if you are a picky eater or don’t particularly like the texture of flabby tofu!
Blonde Sauce 
Tofu is sometimes such a pain. If you don’t cook it just right it tastes horrible. It took me a few tries to get it right 🙂
Amen to that!