Tofu dilemma - how to dry-fry?

I've always just baked tofu with a sauce drizzled on top, but I read something the other day about dry-frying tofu to burn out the water so that it soaks up the marinade better. Well, I tried to dry-fry... twice... but the tofu kept sticking to the pan!! And it never really got super dehydrated or tough like it was supposed to, either. I even used two different pans and burners and spatulas and everything, and the same sticking thing happened both times. Hmm...

Does anyone know how to successfully dry-fry tofu without losing half of your dinner to the cookware in use?

Thanks in advance!

I don't actually think you need to dry-fry tofu to get marinade to absorb better.  Just drain it really well, maybe pressing a little to extract more.  However, if you're aiming for 'dry and tough' you could dry it like you dry apple-slices....  greased baking sheet, oven on the lowest light, door slightly ajar so that the moisture can escape, leave for an hour?

I've found that freezing marinated slices of tofu makes it firmer.  I thaw and press between paper towels until as much moisture is removed as possible. 

The real secret to pan searing tofu is a very good non stick pan.  I don't use any fat, just quick sear on both sides to get some color. 

But my usual way to cook tofu is not to fry it.  I just mix it into the stir fry and cook it along with all the other vegetables in a sauce.

I've never had any success at this either, so I just freeze, thaw, and press the tofu to get most of the moisture out.  Then I marinate and bake it in the oven.  The longer you bake it, the drier it will get.  You can also drain it after you buy it, pour in the marinade to replace the liquid, then freeze it.   I've heard that has good results in the tofu taking up the flavor of the marinade, but I have yet to try it.