Searing Tofu in Stainless Skillet I've been trying to sear tofu in my stainless skillet, but no matter what I do it seems to stick. The nice crust gets ripped off of my tofu pieces. I've played around with different amounts of oil, different starting temperature, different cooking time, etc. Is there anything I should focus on?

If it's not possible, I'm happy to give up and just use a cast-iron or crumble the tofu or whatever instead.

UPDATE

I bought a carbon steel wok and can pan fry tofu in there with no problem!  I sprinkle a bit of salt on there to prevent sticking but I'm guessing most of the nonstick comes from the pan's seasoning.
Toast tofu slices under the broiler.

I agree with Tesujin re stainless and frying.  Tofu turns out ok in my nonstick pan but I know some people don't like Teflon.

I have had great results from the broiler!  Try this

1: Slice brick into rectangles. 

2:  Coat rectangles with oil.

3:  Sprinkle on kosher salt.


Under broiler until top of tofu slices is toasty.
Out, flip, back in until other side is toasty.


Heating from above means the bottom doesn't stick.  The broiler pan will get hot too but the coating of oil on the tofu will keep it from sticking.