Grilled Tofu

• 2 (14oz) Tofu, extra firm, drained
• 1/2 cup Sherry vinegar
• 1/cup Low-sodium Soy Sauce
• 1/3 cup Olive oil
• 1 tsp Garlic Powder
• 1/2 tsp Kosher Salt
• 1/2 tsp Cayenne Pepper (optional)
• 1/2 tsp dried Marjoram or Thyme (optional)
• 1/4 tsp Black Pepper

Wrap tofu in a clean dish towel and weight it with something heavy such as a large can; leave it to drain for 30 minutes.

Meanwhile, mix together the remaining ingredients in a bowl. 

Cut each piece of tofu crosswise into 6 thick slices and put it all in a baking dish. Pour marinade over tofu, turning to coat, and chill, covered, turning occasionally at least 30 minutes or up to 48 hours. Longer  is better, shorter is totally fine as well.

Preheat the grill on high heat (450 F to 650 F) for 10 minutes, then reduce heat to medium (325 F to 375 F).

Transfer tofu from marinade (letting excess drip off and reserving marinade) to grill with a spatula. Cover grill and cook tofu, turning once, until well browned or before grill marks gets darker. Transfer tofu to a platter and cover with foil to keep warm.

Bring reserved marinade to a boil in a saucepan and boil until it reduces to about 1 cup. Pour over tofu and serve hot, warm, or at room temperature.