I used to be a tofu hater. Once I learned how to actually cook it though, it became one of my favorite protein sources.

My problem is that I just can't get it to take up any of the flavour. I can marinate it for days, and the marinade will still just be a superficial layer on top of a piece of tofu which, itself, always remains completely unfazed and tasteless.

It's not a problem for saucy dishes like a curry, but even experimenting with friends and borderline "molecular cuisine" techniques I have never once managed to flavour tofu itself :(

yeah that can be very difficult. I think you should aim to _season_ the tofu (i.e. salt -- or slight umami with soy sauce), but your primary flavour should still come from a sauce that's on it. I really like sticky sauces that cling to tofu like buffalo sauce or sugary, sticky glazes.