Reconstitute some dried mushrooms, like shittake or porchini. You can then take the mushrooms out and then soak the frozen tofo in the mushroom water.

Frozen tofo not only has an interesting texture but it can also absorb more flavor from water/soup.

Grilled over charcoal or smoked can also be great. And can add even more depth to the rich unami from the mushrooms.

Freezing tofu is absolutely a gamechanger. Welcome to the first day of the rest of your life!

We love doing the hawaiian garlic sauce from this recipe https://www.rabbitandwolves.com/crispy-hawaiian-garlic-tofu-vegan, and my husband (he's the cook in this house, I am clueless) also does a great marinade that's basically soy sauce, maple syrup and rice wine vinegar although what it's called and what amounts everything is in I could not tell you. Nommy though.

A some soy sauce, plenty of salt. Maybe sugar or artificial sweetener (it doesn't burn when frying like sugar does). Random spices.

We must be vastly different people, because I once trashed half kilo worth of thawed tofu. It was inedible for me, like this rubbery sponge, yuk.

As far as marinating tofu goes I either buy smoked stuff and only add soy sauce or, alternatively, I buy pre-marinated, which comes with soy sauce and onion powder (and garlic powder and "herbs and spices", whatever that means exactly) and this is how I like it the most.

I’m partial to Thai peanut marinade From it doesn’t taste like chicken. She has a lot of marinades to try here

Thai Peanut Marinade: 3 tablespoons peanut butter 1 ½ tablespoons soy sauce 1 ½ tablespoons lime juice 2 teaspoon agave ½ teaspoon garlic powder ½ teaspoon powdered ginger