Here's one that is a much requested favorite here: Crispy Tofu and Greens.
Take a cake of tofu and set it in boiling water, then remove from the heat. After at least 10 minutes, and pretty much at your convenience over the next hour, remove the tofu from the water; par boiling makes it much firmer. Cut the tofu into 8 pieces; I do 4 horizontal slices and then a diagonal to make triangles; they're pretty on a plate.
Marinate the parboiled tofu in a mixture of 1/3 C soy sauce, 1/4 C rice vinegar (watered white vinegar isn't as good, but will substitute), 1 T finely minced fresh ginger, and 1/8 t cayenne. Marinate at least 10 minutes, turning once. There is no reason I can think of not to marinate however long is convenient; you won't change the protein structure.
While marinating, make the sauce base out of 3 T soy sauce, 1/4 C dry sherry, 2 t rice vinegar and 2 t honey. Also during the marinating, prepare the greens by shredding 6-9 cups of napa, kale, fresh spinach, mustard, whatever strikes your fancy, the budget and the market; bigger shred for fast cooking, finer for slow obviously.
Take the tofu from the marinade and dredge in cornstarch, then fry till crispy in oil - more than a film, less than a 1/4 inch. At home for the family, I put the tofu in a warm oven while I make the greens; you will want to fiddle with the sequence for restaurant service, I am sure. You will also want 1 C of thinly sliced onion and about 2 t of sliced garlic for the greens part.
Fry the onion and garlic in a large skillet with about 3 T oil, until clear. Add the greens and fry until wilted and reduced, but not done. Add the sauce mixture and the remaining marinade and cook until tender. Depending on the greens and the oddities of how the weather has been, you may want to stir in a little cornstarch slurry to tighten them up. Top a plate of greens with 2 pieces of tofu for lunch or three for dinner.
This is amazingly unlike what most folks think of when they think tofu