Normally I like to grill tofu slices on my George Foreman grill for speediness and a nice crisp to the edges.
But for this one, I really wanted to go for a smooth texture hence baking it for a longer time yields that, but feel free to grill it! I was inspired to come up with this by seeing how many Japanese confectionary recipes there are that call for using vanilla and/or caramel with salt.
The main things with this recipe though? Use a neutral oil, olive oil would take away from the flavors, and coarse sugar and salt; table sugar and table salt really wouldn't be the same.
Prep time doesn't include time for drying out tofu.