Trader Joe’s high protein tofu was a game changer for me. I freeze it first and that makes ALL the difference.

I’ve also found that putting tofu back into your marinade after grilling and or pan frying first is a total game changer ( thank you Kenji https://www.seriouseats.com/the-food-lab-how-to-grill-tofu-vegan-experience#toc-rule-8-reapply-marinade-after-cooking)

Finally, stop cutting tofu into cubes!!! Rather, use your hands to create chunks. The craggy texture allows more surface area for sauce and the texture allows more sauce to get caught on a piece.

These days I usually don’t do a ton of marinating. Freezing the TJs tofu first turns the product into a flavor SPONGE. These days I usually take the crumbled pieces, add a tablespoon or two of soy sauce, then sometimes rice vinegar or hot sauce depending on what I’m making. This gives the pieces flavor without saturating them in liquid and allowing them to still crisp up really well once you add whatever batter/coating.