As tofu doesn't really take to marinades, this seems like a great way to get a lot of flavor into the tofu. The dish I served above was amused of just a simple cube of the seared tofu with a chaser of a lime supreme in lemongrass/basil/mint oil. The tofu was good, but a little grainy. It looked like the TG started to react and set before I even poured it out of the blender, so I'd try a little cooler temp next time, especially if I had a little longer to let it set. The silken tofu turned out a little smoother. It holds together enough to slice but definitely a little more fragile. Came home from my soccer game last night and made a sandwich of Swiss cheese, fried egg, slice of bacon and a slab of curry tofu drizzled with the triple herb oil. Not fine dining, but it was a damn tasty sandwich.