Dry frying tofu for the first time

Up to this point, the only way I have ever cooked tofu was to fry it in oil.  Today, for the first time, I dry fried it.  I bought extra-firm tofu, cut it into slices and laid it on a griddle on med-low heat, until it seemed "dry" and a little browned.

I made a marinade of:

1/2 cup white wine

1/2 cup low-sodium soy sauce

2 tablespoons brown sugar

1 splash of rice vinegar

1 teaspoon sambal (Indonesian chili paste)

1 shallot minced

I let the tofu soak in the marinade, in the refrigerator, for about four hours.

In the wok, I used a tablespoon or two of canola oil and cooked some minced garlic and an 8 ounce package of white mushrooms, halved or quartered, depending on size, until the mushrooms were cooked nearly through, added the tofu, (which I decided was too large, so I cut it into smaller pieces), two bags of frozen stir-fry vegetables, and a couple of spoonfuls of the marinade.

We ate it over brown rice.  I thought is was pretty good... my husband thought it was a little bland. It could have used a little "something"... maybe more sambal or garlic.  I was very pleased with the way the tofu turned out, though - nice and firm.  I will definitely be using the dry-frying method again.