yeah! RC beat me to it.

it was some smokin' good stuff though. RC made a "secret marinade" (which isn't really secret at all, but you know)

IIRC... we just kept dumping things into a bowl until it tasted "right."

I am no tofu wizard but strongly curious about alt legume tofu...

    * Black bean tofu (黑豆花): A type of tofu made from plain black beans and soybeans, which is usually made into dòuhuā (豆花) rather than firm or dry tofu. The texture of black bean tofu is slightly more gelatinous than regular tofu flower and the color is greyish in tone. This type of tofu is eaten for the earthy "black bean taste."

To hpu (Burmese tofu), in two forms: fresh and fritters

    * Burmese tofu (to hpu in Burmese): A type of tofu made from besan (chana dal) flour instead of soybeans; the Shan variety uses yellow split pea flour instead. Both types are yellow in color and generally found only in Myanmar, though the Burman variety is also available in some overseas restaurants serving Burmese cuisine.

    To hpu may be fried as fritters cut in rectangular or triangular shapes; the latter fried twice, hence the name hnapyan gyaw (literally "twice fried"), is the common form in the Shan States. To hpu nway, creamy and soft before it sets, is also popular served hot on its own or with rice noodles. To hpu gyauk, which are deep fried, thin, and crispy, are similar to prawn or fish crackers.

    Rice tofu, called hsan to hpu (or hsan ta hpo in Shan regions) is made from rice flour (called hsan hmont or mont hmont) and is white in color, with the same consistency as yellow Burmese tofu when set. It is eaten as a salad in the same manner as yellow tofu.
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Burmese-Style Tofu

3 cups Chick-pea flour(Pare Hmont)(Garam Dhal Powder)
15 cups water
1 tsp. vegetable oil
1/4 tsp. ground tumeric (yellow powder)
1 tsp. salt

Mix the chick-pea flour and water together with a whisk or eggbeater. Let stand overnight, about 12 hours.

Next day, strain the mixture through a thin cotton cloth slowly. Scrape out the residue from the cloth and discard it. Let the balance of the liquid settle for 3 hours.

With a soup ladle, carefully remove 6 cups of liquid from the top of the mixture without disturbing the balance. Discard the 6 cups liquid you have removed.

Rub the bottom of a large pan with the oil. Pour in almost all of the balance of the liquid (9 cups) and add the turmeric and salt. What remains in the original pan is thick chick-pea sludge, about a cup. This should be reserved in a bowl for future use.

Bring to a boil the 9 cups of liquid and cook over moderate heat for 30 minutes, stirring continuously. At this time, add the chick-pea sludge, which is a thickening agent, and continue to cook over low heat for 10 minutes more, stirring the thick mixture firmly. Remove the pan from heat.

Turn out the mixture into a tray 12x4 inches and 3 inches deep, lined with a clean, cotton cloth. Cool completely, uncovered, overnight. At this stage, you may slice the firm tofu into pieces of whatever size you wish. It is ready to use.

To make a salad- A few pieces of tofu, some shredded cabbage, onion slices, crispy onions, and the oil, fish sauce, tamarind paste, toasted chick-pea powder ad mix everything together. Sprinkle chopped coriander leaves on top.

To fry- Cut the tofu into 2 inch square pieces 2/3 inch thick and deep fry them in oil for a few seconds.
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Here's a killer video, well I like the music and the images.
http://www.ifood.tv/video/burmese_shan_tofu