Press the tofu: First press the tofu by wrapping the block in a kitchen towel or paper towels then stack some heavy cookbooks on top. Or use a tofu press if you have one (15 - 30 minutes). Mix up the marinade: While the tofu is pressing, mix the marinade ingredients together in a bowl or jar.
Cut the tofu: Cut or break the pressed tofu into bite size pieces (1" cubes) or any desired shapes ie. slabs, slices or triangles.
Marinate the tofu: Add the tofu cubes to a zip top bag, pour in the marinade then gently massage to coat each piece thoroughly. Halfway through, massage again and flip the bag to make sure the tofu is evenly soaking up marinade.
Cook the tofu: Remove the tofu pieces from the bag (save the remaining marinade for drizzling). Shake off any excess marinade before cooking.
To Pan Fry: Heat a tablespoon or two of oil in a large skillet over medium-high heat until shimmering. Add the marinated tofu pieces in a single layer with space between. Fry the tofu until golden brown, flip using a fork or slotted spoon and fry the other side (~5-6 minutes total or until golden). See recipe post for other cooking methods.
To Store: Store any leftover cooked tofu in the fridge in an air-tight container for up to 5 days. The texture and flavors are amazing the next day (hot or cold!).