Prep time, including tofu press and marinade, is 1 hour.
Tofu acts as a sponge and, since it's been sitting in water, it's full of water. You need to press out the water in order to let other liquids in — like your marinade. If you skip this step, you'll end up with a flavorless tofu. Pressing tofu is easy peasy, you just need to sort of plan a head — but just a bit!
!Pressing the tofu:
Slice the package of tofu open and drain out all of the water.
Cut the block of tofu, length-wise, into 1/2 inch thick slices. You should get 6-7 of them.
Place a dish towel on a flat surface, such as a cutting board, cookie sheet or tray.
Set down a few paper towels on top of the towel.
Place the tofu slices on top of the towels and add more paper towels on top.
Set some heavy objects on top of the tofu. The best way to go about this is to set another cookie sheet on top, and then set heavy things on top of the cookie sheet — such as a heavy pot or canned goods.
Let it be for at least 30 minutes or up to a few hours.