Candying tofu is super-simple, and it's an ideal use for leftover marinade (in this case the marinade from the Chiang Mai tofu from here (so what? It was still good...).
Cut 1 lb tofu into bite-sized shapes and fry in a little canola oil until light golden. Meanwhile, take about 1/3 c of your marinade, whatsoever kind it be, though in my opinion a Chinese-type marinade works best for this, and stir in about 1 1/2 tbsp of brown sugar. When the tofu is just browned, pour in the augmented marinade and continue to cook over medium heat until the marinade has boiled down and away and the tofu is laquered with a slightly crunchy sugary coating. Eat as much as you can while it's hot because in the refrigerator it loses a lot of what makes it so special.
This was served with roasted cauliflower and a warm salad of quinoa mixed with red pepper, peeled orange segments, cucumber, chives, cilantro, green onions, and avocado, dressed with a little more of the marinade.