Drain the tofu and press it in a tofu press or between two plates or cutting boards with something heavy placed on top.
Allow the tofu to press for about 15 minutes, pouring off any excess liquid that has drained out.
Pat the block of tofu with a paper towel or clean dish towel to remove any excess liquid.
Cut the tofu into large squares or rectangles about 1/2 inch thick.
Make the marinade
Add all of the marinade ingredients to a shallow dish and stir well. Add the cut pressed tofu to the marinade for 30 minutes or up to 3 days if using high protein tofu. (You can also use any other tofu marinade of choice.)
To grill the tofu
Place the copper grilling mat on your grill if you have one.
Heat the grill with the lid on for five minutes.
Place the tofu pieces on the grill and close the lid.
Cook over medium flames for about 5 minutes and then flip over and cook for another 5 minutes.
Brush the tofu with the marinade while cooking for extra flavor.
Serve over rice on a bun as a sandwich, or just eat it plain.
Notes
Use dense high protein tofu - the one that comes in a vacuum-sealed pouch. This tofu will not fall apart on you, holds its shape, and has a firm texture.
Marinate your tofu - pick one of my tofu marinades or use your favorite, but just be sure to season it well. It can get dry and tasteless if you don't marinate it well. Using a marinade with some salt or an acid like vinegar or lemon or lime juice helps break down the protein and allows the flavor to penetrate the tofu better.
Use a grilling mat - copper grilling mats are a lifesaver when it comes to grilling tofu, veggies, and other smaller more delicate ingredients. It allows them to get the same charred flavor without falling through the grates.
Base the tofu while it's grilling - use some extra marinade to brush on the tofu as it's grilling for more flavor.