Finally ran out of eggs and haven't gone to the market yet. So to make tofu more interesting, I fried them in a pan sauteed with ginger, garlic, and brown sauce. It tasted so much better than I had hoped since this was my first stab at Chinese cooking.
4 tbsp light soy sauce
2 tbsp honey
1 tsp corn starch*
*I don't like using so much corn starch, so 1 tsp is very little for use as thickening the sauce. 1 tbsp would probably do it to make the sauce really thick.