best tofu prep I’ve learned is from Bryant Terry Vegan Soul Kitchen which describes a method by which you press tofu (as always), then you bake the tofu in an oven for an hour

it’s the long cooking time that really helps the flavors from a marinade or spice-rub penetrate - it works better than marinading overnight in the fridge (I find the flavors don’t really penetrate the tofu as well).

I either put it in a covered dutch oven when I want a softer and more wet product, or I put it in my toaster oven when I want a crispier outcome, but in both cases I’m baking at a lower temp for a long time - maybe 300 - 350F for 30 - 60 minutes (usually longer is better, if in the dutch oven, I often will flip the tofu after 30 minutes, then bake another 30 minutes with the lid off).